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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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