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Squash with Vegetarian Sausage and Rice Stuffing

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  • Prep 25 min
  • Total 25 min
  • Servings 2
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A hearty filling turns acorn squash into a meatless main dish that goes from start to finish in under 30 minutes.
Updated May 4, 2010
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Ingredients

  • 1 medium acorn squash
  • 1/2 cup frozen sweet peas
  • 1/2 cup water
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon salt
  • 1/2 cup uncooked instant brown rice
  • 3 frozen meatless breakfast sausage patties (from 8-oz box)
  • 2 tablespoons shredded fresh Parmesan cheese

Steps

  • 1
    Cut squash in half lengthwise; remove seeds. In 8-inch square (2-quart) glass baking dish, place squash halves, cut side down. Cover with microwavable plastic wrap. Microwave on High 9 to 11 minutes or until squash is fork-tender.
  • 2
    Meanwhile, in 2-quart saucepan, heat peas, water, thyme and salt to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; stir. Let stand covered 5 minutes or until liquid is absorbed.
  • 3
    Heat 8-inch nonstick skillet over medium heat. Add sausage patties; cook 5 to 6 minutes or until lightly browned and thoroughly heated, breaking up patties into 1/2-inch pieces as they thaw.
  • 4
    Fluff rice mixture with fork; stir in sausage and cheese. Spoon rice mixture into squash halves.

Tips from the Betty Crocker Kitchens

  • tip 1
    By choosing meatless sausage, you can save about half the fat grams per patty compared to using pork or beef sausage.

Nutrition

450 Calories, 9g Total Fat, 23g Protein, 75g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
590mg
25%
Total Carbohydrate
75g
25%
Dietary Fiber
8g
32%
Sugars
7g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
5 Starch; 1 Lean Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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