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Ingredients
- 2/3 c. water
- 2 tbsp. regular brown rice
- 1 tbsp. minced green onion
- 1 tbsp. raisins
- 1/2 teaspoon curry pwdr
- 1/2 teaspoon instant chicken bouillon granules
- 1/4 c. cooked and peeled shrimp
- 1 tbsp. coarsely minced peanuts
- 1/2 acorn squash
Directions
- In a small saucepan combine water, brown rice, minced green onion, raisins, curry pwdr, and chicken bouillon granules. Cover and bring to boiling; reduce heat and cook for 40-50 min or possibly till rice is tender and water is absorbed. Stir in cooked shrimp and minced peanuts.
- Meanwhile, remove seeds from squash. Place squash in baking pan cut side down. Bake at 350 degrees for 30 min. Turn c. side up an sprinkle lightly with salt. Fill squash cavity with curried rice mix and bake, covered, for 20-30 min more. Garnish with celery leaves, additional green onion, or possibly peanuts, if you like. Makes 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 309g | |
| Calories 256 | |
| Calories from Fat 60 | 23% |
| Total Fat 6.74g | 8% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 136mg | 6% |
| Potassium 480mg | 14% |
| Total Carbs 33.24g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.85g | 5% |
| Protein 17.34g | 28% |
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