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Vegetable and Rice-Filled Squash

Name: Vegetable and Rice-Filled Squash
Total time: 1 h
Yield: 4
Ingredients: 4 Acorn squash (each 12 oz.); 9 ozs cooked Rice; 4 Tomatoes; 4 ozs chickpeas (canned); 2 onions; 2 Tbsps butter; 0.5 cup grated Gruyere; 8 ozs Vegetable broth; salt; peppers

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Difficulty:

easy

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 4 Acorn squash (each 12 oz.)

For the filling: 9 ozs cooked Rice; 4 Tomatoes; 4 ozs chickpeas (canned); 2 onions; 2 Tbsps butter; ½ cup grated Gruyere; 8 ozs Vegetable broth; salt; peppers

How healthy are the main ingredients?

chickpeas Tomato onion salt

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Preparation steps

Cut off the lids from each acorn squash and use a spoon to scoop out the seeds.

Peel and finely chop the onions. Rinse the tomatoes, remove seeds and quarter. Mix together the onions, tomatoes, drained chickpeas and rice, season with salt and pepper and mix in the cheese. Fill the squash with the mixture, put in a shallow baking dish and cover with slices of butter. Pour in the broth and bake in a preheated oven at 350°F for about 45 minutes.

Vegetable and Rice-Filled Squash

Ingredients

Preparation steps

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