A hearty filling turns acorn squash into a meatless main dish that goes from start to finish in under 30 minutes.
Squash with Vegetarian Sausage and Rice Stuffing
- Prep Time 25 min
- Total 25 min
- Servings 2
- Ingredients 8
Ingredients
- 1 medium acorn squash
- 1/2 cup frozen sweet peas
- 1/2 cup water
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon salt
- 1/2 cup uncooked instant brown rice
- 3 frozen meatless breakfast sausage patties (from 8-oz box)
- 2 tablespoons shredded fresh Parmesan cheese
Instructions
-
Step1Cut squash in half lengthwise; remove seeds. In 8-inch square (2-quart) glass baking dish, place squash halves, cut side down. Cover with microwavable plastic wrap. Microwave on High 9 to 11 minutes or until squash is fork-tender.
-
Step2Meanwhile, in 2-quart saucepan, heat peas, water, thyme and salt to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; stir. Let stand covered 5 minutes or until liquid is absorbed.
-
Step3Heat 8-inch nonstick skillet over medium heat. Add sausage patties; cook 5 to 6 minutes or until lightly browned and thoroughly heated, breaking up patties into 1/2-inch pieces as they thaw.
-
Step4Fluff rice mixture with fork; stir in sausage and cheese. Spoon rice mixture into squash halves.
Nutrition
450
Calories
9g
Total Fat
23g
Protein
75g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 5mg
- 2%
- Sodium
- 590mg
- 25%
- Total Carbohydrate
- 75g
- 25%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 7g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
5 Starch; 1 Lean Meat; 1/2 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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