Directions:
- Preheat oven to 400F degrees.
- Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).
- Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick.
- Stir in toasted nuts and parsley.
- When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta.
- Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.6 Kcal (1074 kJ) | ||
| Calories from fat | 77.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 13.56mg | 5% | |
| Sodium | 417.86mg | 17% | |
| Potassium | 973.05mg | 21% | |
| Total Carbs | 41.08g | 14% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 35.7mg | 59% | |
| Iron | 14.8mg | 82% | |
| Calcium | 153.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 70.61 Kcal (296 kJ) | ||
| Calories from fat | 21.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 13% | |
|---|---|---|---|
| Cholesterol | 3.73mg | 5% | |
| Sodium | 114.98mg | 17% | |
| Potassium | 267.75mg | 21% | |
| Total Carbs | 11.3g | 14% | |
| Sugars | 0.41g | 6% | |
| Dietary Fiber | 1.63g | 24% | |
| Protein | 1.95g | 14% | |
| Vitamin C | 9.8mg | 59% | |
| Iron | 4.1mg | 82% | |
| Calcium | 42.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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