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Add a photoServings: 6
Ingredients
- 3 x Acorn squash
- 2 bn Green onions, white part only, sliced
- 1 sm Green pepper, seed and dice
- 2 Tbsp. Extra virgin olive oil
- 3 c. Cooked rice
- 1/2 c. Minced pecans
- Â Â Salt and pepper
- 1/2 c. Grated parmesan cheese
Directions
- Pierce the squaash, and microwave on high (100% power)
- for 8-10 min or possibly till soft.
- Allow to cold, then cut in half lengthwise, cutting a thin horizontal slice off the bottom of each half to allow it to sit flat. Scoop out the seeds.
- Saute/fry the green onions and green pepper in the oil till soft, then stir in the rice, stirring well to coat. Add in the nuts and saeson with salt and pepper to taste. Add in the cheese. Pile the rice mix into the squash cavity and wrap each squash in foil or possibly plastic wrap ad freeze. To serve: Un wrap as many halves as you need. Microwave on high in 3-minute increments till heated through. To heat in oven, set squash halves in baking dish, cover with foil and bake at 350 degrees for about 25 min, till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 93 | 39% |
| Total Fat 10.69g | 13% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 135mg | 6% |
| Potassium 306mg | 9% |
| Total Carbs 30.34g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.29g | 1% |
| Protein 6.77g | 11% |
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