>Recipes
Baked Stuffed Squash
Makes 4 servings
Time to Prepare: 0:15
Time to Cook: 1:40
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Ingredients
1 cup Rice, white, long-grain, regular, raw, enriched 2 med Squash, winter, acorn, raw 1 med Onions, raw 1/4 lb Mushrooms, raw 1 tbls Soy sauce made from hydrolyzed vegetable protein 1/4 tsp Spices, sage, ground 1/4 tsp Spices, thyme, ground 1/4 tsp Spices, marjoram, dried 1/4 cup Water
Directions
1. Cook rice according to package directions. Set aside.
2. Cut squash in half lengthwise. Scoop out seeds and stringy portion.
3. Place in a baking dish with 1/2" of water in bottom.
4. Bake for about 1 hour at 350 degrees Fahrenheit. While squash is baking, prepare the stuffing mix.
5. In a skillet, saute onions and mushrooms with 1/4 cup water for 5 minutes.
6. Add soy sauce and spices. Cook over low heat for 5 more minutes. Remove from heat.
7. Add the cooked rice and mix well. When the squash has baked about 1 hour and is almost tender, remove from oven. Fill each with stuffing mix.
8. Return to oven and bake an additional 20 minutes. Remove from oven and serve warm.
2. Cut squash in half lengthwise. Scoop out seeds and stringy portion.
3. Place in a baking dish with 1/2" of water in bottom.
4. Bake for about 1 hour at 350 degrees Fahrenheit. While squash is baking, prepare the stuffing mix.
5. In a skillet, saute onions and mushrooms with 1/4 cup water for 5 minutes.
6. Add soy sauce and spices. Cook over low heat for 5 more minutes. Remove from heat.
7. Add the cooked rice and mix well. When the squash has baked about 1 hour and is almost tender, remove from oven. Fill each with stuffing mix.
8. Return to oven and bake an additional 20 minutes. Remove from oven and serve warm.
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