Mushroom and Rice Stuffed Squash - Slender Kitchen
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Mushroom and Rice Stuffed Squash

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303
Calories 
51g
Carbs 
8g
Fat 
11g
Protein 
7
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

This recipe is a bit out of place for this time of year. It feels much more like fall than spring. But sometimes it’s good to just go with what looks good. And when I spotted some acorn squash in the market earlier this week, I couldn’t help myself from picking one up.

Or perhaps my subconscious was just rejecting the notion that bathing suit season is right around the corner and instead pining for the change in season that welcomes more clothes. Either way, this recipe is light, hearty, and makes a quick and yummy lunch or dinner. Feel free to mix up the spices, add in some ground beef, or change up the veggies to make it your own.

Prep Time

Mushroom and Rice Stuffed Squash

6
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

2
  • 1 U acorn squash
  • 1/2 tbsp. butter
  • 1 U clove garlic, minced
  • 1/4 U onion, chopped
  • 2 cups mushrooms
  • 1 cup cooked brown rice
  • 2 tbsp parsley, chopped
  • 1/2 tsp. thyme
  • 1/4 tsp dried basil
  • 1/4 tsp dried sage
  • 1/4 cup Parmesan cheese
  • Salt and pepper

Nutritional Facts

Serving Size: 
1/2 squash (373g)
Amount Per Serving
Calories 303
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
22%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 17mg
6%
Sodium 241mg
10%
Total Carbohydrate 51g
17%
Dietary Fiber 6g
25%
Sugars 2g
Protein 11g

Directions

  1. Preheat the oven to 450 degrees.
  2. Pierce the squash all over with a knife. Place in the microwave and cook for 8 minutes until tender. You can also roast it for 35-50 minutes at 350 degrees. Once cooked, carefully cut in half and remove the seeds.
  3. Meanwhile, heat the butter over medium heat. Add the garlic, onion, and mushrooms. Cook for 4-6 minutes. Add the brown rice, parsley, and spices and cook for an additional 3-4 minutes.
  4. Divide the rice mixture between the two squash halves. Top with Parmesan cheese.
  5. Roast for 5-10 minutes until the rice gets crispy on top.
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