Brown Rice Stuffed Butternut Squash

Brown Rice Stuffed Butternut Squash

Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four.

Prep Time

30

Minutes

Total Time

1:10

Hr:Mins

Makes

4

servings

2
small butternut squash (about 2 lbs each)
4
teaspoons olive oil
1/4
teaspoon salt
1/2
teaspoon freshly ground pepper
1/3
cup brown basmati rice
1 1/4
cups reduced-sodium chicken broth
1
fresh thyme sprig
1
bay leaf
2
links (3 oz each) sweet Italian turkey sausage, casings removed
1
small onion, chopped (1/3 cup)
1
cup sliced crimini mushrooms
1
cup fresh baby spinach leaves
1
teaspoon chopped fresh or 1/4 teaspoon dried sage leaves
  1. Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
  2. Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
  3. In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip:
Depending on the size squash you start with for this recipe, you’ll have about 4 1/2 cups cubed or 3 cups mashed squash leftover. Freeze leftover cooked squash in freezer containers or resealable freezer plastic bags for up to 1 year.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 670mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 5g,
    • Sugars 14g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 4 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.