Try this Baked Stuffed Hubbard Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Cut top from squash and remove seeds and strings. Prick cavity with a fork, rub with olive oil, salt and pepper. Place the bottom 1/2 on a baking sheet on middle oven rack and bake for 45 minutes. (time will vary with the size of the squash) Heat 1 tbsp olive oil in large saute pan and brown pancetta and sausage. Add leeks, onions, celery and jalappeno peppers. Saute until soft (approx 10 min). Add top 1/2 of squash that has been cubed with the skin removed and the herbs. When the squash has softened, add the cooked wild rice and stuff the bottom 1/2 of the squash with the remaining sauted mixture. Bake for 1 hour or until tender. Cut squash into wedges and serve each person squash and stuffing. Serves 6-8 Posted to CHILE-HEADS DIGEST V3 #147 Date: Fri, 1 Nov 1996 17:24:31 -0500 From: quine@clark.net (Stephen Quine)
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Serving Size: 1 Serving (798g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 726 | ||
Calories from Fat: 46 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 196.4mg | 7 % | |
Potassium 904mg | 24 % | |
Total Carbohydrate 149g | 44 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 135.6g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 726
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