Vegetarian Chili - Chili-Stuffed Squash

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* Exported from MasterCook *

 

Chili-Stuffed Squash

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium butternut squash, or other winter squash -- halved and

seeded

1 tablespoon safflower oil

1 medium onion -- minced

1/2 cup minced celery

1 jalapeno -- seeded and minced

1/2 teaspoon salt

1/8 teaspoon cayenne

2 cups prepared chili

1 cup cooked rice

 

Preheat the oven to 350F. Place the squash halves in a baking pan, cut side up,

and set aside. Heat the oill in a large skillet over medium heat. Add the

onion, celery, and jalapeno, cover, and cook until the onion is softened, about

5 minutes. Transfer the vegetable mixture to a large bowl, and add the salt,

cayenne, chili, and rice, tossing well to combine. Fill the squash cavities

with the stuffing. Add 1 inch of water to the baking pan, cover, and bake for 1

hour, or until the squash is tender.

 

Description:

" While the recipe calls for butternut squash, if you can fiind the

sweet, orange-fleshed Hokkaido squash, also called Japanese pumpkin,

then you're in for a special treat. "

 

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Per serving: 204 Calories (kcal); 7g Total Fat; (32% calories from fat); 3g

Protein; 31g Carbohydrate; 0mg Cholesterol; 537mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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