Stuffed squash

Name: Stuffed squash
Ingredients: 2 acorn squash; 2 tbsp olive oil; 1/2 onion; 2 cloves garlic; 2 sausages; 1/2 can lentils; 1.5 cups rice; 1.5 cups water; 1 tbsp bouillon; 1/2 cup shredded cheese; 1/4 cup bread crumbs

1 step

Stuffed squash using rice sausage and lentils. You could make this vegetarian or vegan and skip the sausage but I would add some seasoning. Use any squash you like

Updated at: Thu, 17 Aug 2023 04:05:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2876.9 kcal (144%)

Total Fat79.6 g (114%)

Carbs444.3 g (171%)

Sugars8.7 g (10%)

Protein98.9 g (198%)

Sodium1711.2 mg (86%)

Fiber32 g (114%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2acorn squash

2 Tbspolive oil

0.5onion

2cloves garlic

2sausages

0.5 canlentils

1 ½ cupsrice

1 ½ cupswater

1 TbspBouillon

½ cupshredded cheese

¼ cupbread crumbs

Instructions

Step 1

Cut squash and remove seeds, pierce with fork. Rub with 1 tbsp oil and bake cut side down at 400°F for 40 minutes, flipping once. Remove sausage from casing and sauté in instant pot in remaining 1tbsp oil with onion and garlic until cooked. Wash rice, rinse and drain lentils. Add to instant pot with water and bouillon (alternatively, use broth). Pressure cook on high for 5 minutes then natural release 10 minutes. Scoop rice mixture into squash. Top with cheese and bread crumbs. Return to oven until cheese melts and bread crumbs toast.