Squash with Vegetarian Sausage and Rice Stuffing

A hearty filling turns acorn squash into a meatless main dish that goes from start to finish in under 30 minutes.

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 2

Ingredients

1
medium acorn squash
1/2
cup Green Giant™ frozen sweet peas
1/2
cup water
1/4
teaspoon dried thyme leaves
1/8
teaspoon salt
1/2
cup uncooked instant brown rice
3
frozen meatless breakfast sausage patties (from 8-oz box)
2
tablespoons shredded fresh Parmesan cheese
  • 1 Cut squash in half lengthwise; remove seeds. In 8-inch square (2-quart) glass baking dish, place squash halves, cut side down. Cover with microwavable plastic wrap. Microwave on High 9 to 11 minutes or until squash is fork-tender.
  • 2 Meanwhile, in 2-quart saucepan, heat peas, water, thyme and salt to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; stir. Let stand covered 5 minutes or until liquid is absorbed.
  • 3 Heat 8-inch nonstick skillet over medium heat. Add sausage patties; cook 5 to 6 minutes or until lightly browned and thoroughly heated, breaking up patties into 1/2-inch pieces as they thaw.
  • 4 Fluff rice mixture with fork; stir in sausage and cheese. Spoon rice mixture into squash halves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    450
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    590mg
    590%;
    Total Carbohydrate
    75g
    75%
    (Dietary Fiber
    8g
    8%
      Sugars
    7g
    7%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    20%;
    Calcium
    25%;
    Iron
    25%;
    Exchanges:
    5 Starch; 1 Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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