Try this Butternut Squash with Wholewheat, Wild Rice and Onion Stuff recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 102 | ||
Calories from Fat: 87 (85%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.6g | 13 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 393.2mg | 14 % | |
Potassium 68.3mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.4g | ||
Protein 0.7g | 1 % | |
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: 102
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.