Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apple Stuffed Squash Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Acorn Squash
halved and seeded
1 Tablespoon(s) Melted butter or margarine
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground cinnamon
2 Cup(s) Cooked white or brown rice
cooked in chicken broth
1 Cup(s) Unsweetened applesauce
1/2 Cup(s) Chopped celery
1/2 Cup(s) Chopped toasted pecans
1/4 Cup(s) Packed brown sugar
1/2 Teaspoon(s) Onion powder
1/2 Teaspoon(s) Ground ginger
4 Apple Wedges
Directions:
Place squash cut-side down in shallow baking pan. Bake at 350 F for
30 minutes. Turn squash cut-side up; brush with butter. Sprinkle
with salt and cinnamon. Combine rice, applesauce, celery, pecans,
brown sugar, onion powder, and ginger. Fill squash evenly with rice
stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple
wedges. Source: Seasonal Inspirations for Rice Reprinted with
permission from USA Rice Council Electronic format courtesy of Karen
Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 321
Calories From Fat: 121
Total Fat: 14.1g
Cholesterol: <1mg
Sodium: 833.1mg
Potassium: 1091.9mg
Carbohydrates: 46.4g
Fiber: 5.6g
Sugar: 20.5g
Protein: 7.5g


Scale this recipe to Servings [?]