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Stuffed Acorn Squash

Acorn squash with summer vegetables and brown rice.
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Servings 2
Calories 230 kcal

Ingredients
  

  • 1 dash garlic salt
  • 1 tsp olive oil spray
  • 1 tbsp italian dressing
  • 1/4 cup sliced green bell pepper
  • 1/4 cup sliced squash
  • 1/4 cup sliced zucchini
  • 1 squash acorn squash
  • 1/4 cup sliced red bell pepper
  • 1 cup brown rice cooked

Instructions
 

  • Take the Acorn squash and slice it down the middle from the top stem downward and scoop out seeds.
  • Use olive oil spray like pam and spray both acorn squash halves lightly. Then lightly sprinkle garlic salt in each half.
  • Wrap in plastic wrap (like saran) tightly and microwave for 12 minutes on high. The wrap will keep the nutrients in the squash and keep it from drying out.
  • Slice up the vegetables and toss in Italian dressing, then steam to your desired texture.
  • Prepare the brown rice according to the directions of your preferred brand.
  • Once everything is cooked, take the veggies and the brown rice and mix them together.
  • Stuff the acorn squash with the mixture and serve.
Keyword 200-300 Calorie, 3-5 grams Fat, 4 Point, High Fiber, Low Calorie, Low Cholesterol, Squash, Vegetable, Weight Watchers Points