Mushroom and Rice Stuffed Squash
303 CALORIES
51g CARBS
8g FAT
11g PROTEIN
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Mushroom and Rice Stuffed Squash 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.
The Recipe

Mushroom and Rice Stuffed Squash
PREP TIME: 10 Min
COOK TIME: 1 Hours
TOTAL TIME: 1 Hours, 10 Min
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Ingredients
Ingredients
- 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
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Instructions
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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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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