Squash with Vegetarian Sausage and Rice Stuffing

Squash with Vegetarian Sausage and Rice Stuffing

A hearty filling turns acorn squash into a meatless main dish that goes from start to finish in under 30 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

2

servings

1
medium acorn squash
1/2
cup Green Giant® 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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
By choosing meatless sausage, you can save about half the fat grams per patty compared to using pork or beef sausage.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 590mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 8g,
    • Sugars 7g),
  • Protein 23g;
Percent Daily Value*:
    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.