pilaf-stuffed squash
| Measure | Ingredient |
|---|---|
| 1 | Box; (6.7 oz) wheat pilaf mix |
| ½ pounds | Turkey sausage; removed from casings |
| 1 tablespoon | Olive oil |
| 1 can | (8 ounces) tomatoes; drained and chopped |
| ⅓ cup | Dark raisins |
| ⅓ cup | Chopped parsley |
| 4 | Acorn squash (about 1 pound each); halved, seeds removed |
| 1 teaspoon | Salt; (optional) |
1. Prepare wheat pilaf mix according to package directions.
2. Saute sausage in oil in nonstick skillet, 4 minutes. Stir in pilaf, tomatoes, raisins and parsley.
3. Salt squash cavities if desired. Place, cut side up, in baking dish.
Spoon ½ cup pilaf in each. Cover with foil coated with cooking spray.
4. Bake in preheated 350-F oven for 1½ hours or until squash is tender.
Nutrient Value Per Serving: 361 calories, 17 g protein, 10 g fat, 56 g carbohydrate, 1,069 mg sodium, 40 mg cholesterol. Exchanges: 3 ⅕ starch/bread, ½ fruit, 1 fat. Recipe by: Family Circle 7/18/95 Posted to MC-Recipe Digest V1 #941 by "Nitro_II " <Nitro_II@...> on Dec 1, 97
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