Stuffed Squash
4
Points®
Total time: 1 hr 18 min • Prep: 18 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
These savory bundles make an elegant meal, whether for the family or your next dinner party. For the best taste, use freshly grated Parmesan.
Ingredients
Uncooked acorn squash
2 medium
Cooking spray
1 spray(s)
Cremini mushroom
8 oz, or white button mushrooms, thinly sliced
Scallions
3 medium, thinly sliced
Garlic
2 clove(s), minced
Worcestershire sauce
2 tsp
Dried rosemary
½ tsp
Dried sage
½ tsp, rubbed
Dried thyme
½ tsp
Black pepper
½ tsp, freshly ground
Cooked long grain brown rice
1½ cup(s)
Grated Parmesan cheese
¼ cup(s)
Table wine
3 Tbsp, dry white or dry vermouth
Instructions
1
Position the rack in the center of the oven and preheat oven to 375°F.
2
Split the squash in half, stem to bottom, and scoop out the seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.
3
Meanwhile, spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, scallions and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes.
4
Stir in the Worcestershire sauce, rosemary, sage, thyme and pepper. Cook 1 minute.
5
Remove pan from heat and stir in the rice, cheese and vermouth or wine.
6
Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Bake until warmed through, about 10 minutes. Yields 1 stuffed squash half per serving.
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