Stuffed Buttercup Squash- Whole Grain Rice & Chicken
You can never have too many side dish recipes, so give Stuffed Buttercup Squash- Whole Grain Rice & Chicken a try. This recipe serves 2 and costs $2.85 per serving. Watching your figure? This gluten free and dairy free recipe has 1016 calories, 33g of protein, and 40g of fat per serving. This recipe from Pink When has 3 fans. A mixture of grain rice, buttercup squash, meat chicken, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is tremendous. Try Buttercup Squash Casserole, Buttercup Squash with Apples (Cooking for 2), and Buttercup Squash with Apples for similar recipes.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 cup almonds, chopped
1 buttercup squash
6 oz cooked, chopped white meat chicken
1/4 cup dried cranberries
1 cup whole grain rice, cooked
Olive oil
1/4 raisins
Salt & pepper
1 tablespoon sunflower seeds
Equipment:
bowl
baking sheet
oven
Cooking instruction summary:
- Cut the bottom off the buttercup squash, discard.
- Remove seeds, membranes and discard. Cut in half.
- Mix filling ingredients together in a bowl.
- Place squash halves on a cookie sheet, drizzle with olive oil. Spoon filling into squash halves.
- Bake on 350 for 45 minutes or until fork tender.
Step by step:
1. Cut the bottom off the buttercup squash, discard.
2. Remove seeds, membranes and discard.
3. Cut in half.
4. Mix filling ingredients together in a bowl.
5. Place squash halves on a cookie sheet, drizzle with olive oil. Spoon filling into squash halves.
6. Bake on 350 for 45 minutes or until fork tender.
Nutrition Information:
covered percent of daily need
