A hearty filling turns acorn squash into a meatless main dish that goes from start to finish in under 30 minutes.
medium acorn squash
cup Green Giant™ frozen sweet peas
teaspoon dried thyme leaves
cup uncooked instant brown rice
frozen meatless breakfast sausage patties (from 8-oz box)
tablespoons shredded fresh Parmesan cheese
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.
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.
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.
Fluff rice mixture with fork; stir in sausage and cheese. Spoon rice mixture into squash halves.
By choosing meatless sausage, you can save about half the fat grams per patty compared to using pork or beef sausage.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:5 Starch; 1 Lean Meat; 1/2 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.