Squash with Sweet Veggie Filling

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* Exported from MasterCook *

 

Squash with Sweet Veggie Stuffing

 

Recipe By :David & Rachelle Bronfman - CalciYum! Delicious Calcium-Rich

Dairy-Free Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 small butternut squash

2 1/2 cups finely chopped broccoli

2 parsnips -- grated

2 carrots -- grated

2 cups packed finely chopped kale

1 1/2 tablespoons olive oil

1/4 cup maple syrup

2 tablespoons water

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon black pepper

 

Cut squash in half and remove seeds. Wrap in foil and bake 50 to 60 minutes.

Remove from oven and set aside to cool.

 

Meanwhile, in a large bowl, combine broccoli, parsnips, carrots, and kale. Toss

together.

 

In a small bowl, whisk together the oil, maple syrup, water, cinnamon, salt, and

pepper. Pour over broccoli mixture; toss until well coated.

 

In a large nonstick skillet or wok over medium-high heat, saute broccoli mixture

for 5 minutes or until vegetables are tender-crisp. Remove from skillet and set

aside.

 

Hollow out center of cooled squash, leaving a thickness of about 1/4 inch. Fill

with vegetable mixture.

 

Place stuffed squash in a baking dish filled with 3/4 inch water. (Use 2 baking

dishes if necessary.) Cover with foil and bake in preheated 400F oven for 30

minutes.

 

 

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Per serving: 581 Calories (kcal); 6g Total Fat; (8% calories from fat); 10g

Protein; 137g Carbohydrate; 0mg Cholesterol; 193mg Sodium

Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0