|Home > Nutrition > Healthy Recipes > Dumpling Squash|
Nutrition Information:Calories: 260
Protein: 7 g
Carbs: 42 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 130 mg
Fiber: 6 g
|1||Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down.|
|2||Bake at 400ºF for 40 minutes. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan.|
|3||Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender.|
|4||Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes.|
|5||When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste.|
|6||Stuff squash cavities. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7" x 9" baking pan. Lay squashes on top of stuffing.|
|7||Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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