By: The Novice Chef
Heat the oven to 450°F and arrange a rack in the middle.
Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat.
Divide the rice filling among the roasted squash halves and serve immediately.
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 326 (62%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 68.7mg||21 %|
|Sodium 352.8mg||12 %|
|Potassium 861.1mg||23 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 44.6g|
|Protein 5.2g||7 %|
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Calories per serving: 524
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