Stuffed Acorn Squash
Acorn squash with summer vegetables and brown rice.
1 dash garlic salt
1 tsp olive oil spray
1 tbsp italian dressing
1/4 cup sliced green bell pepper
1/4 cup sliced squash
1/4 cup sliced zucchini
1 <span class="measurestring" title="squash (4 inch dia)">squash</span> acorn squash
1/4 cup sliced red bell pepper
1 cup brown rice, cooked
Take the Acorn squash and slice it down the middle from the top stem downward and scoop out seeds.
Use olive oil spray like pam and spray both acorn squash halves lightly. Then lightly sprinkle garlic salt in each half.
Wrap in plastic wrap (like saran) tightly and microwave for 12 minutes on high. The wrap will keep the nutrients in the squash and keep it from drying out.
Slice up the vegetables and toss in Italian dressing, then steam to your desired texture.
Prepare the brown rice according to the directions of your preferred brand.
Once everything is cooked, take the veggies and the brown rice and mix them together.
Stuff the acorn squash with the mixture and serve.
in 1 serving of Stuffed Acorn Squash.
, 80% carbs, 8% protein.
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