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"Sausage"-Stuffed Acorn Squash

Source of Recipe

Unkown
Exchanges
4 servings

2 acorn squash (about 1-lb. each)
Vegetable cooking spray
1 small onion, chopped
1 clove garlic, minced
1/2 pkg. (4-oz. size) sausage-style all-vegetable protein patties, or links, crumbled
1/2 cup chopped tomato
1/4 water
1/2 cup cooked rice
1/2 tsp. dried sage leaves
1/2 tsp. dried thyme leaves
Salt and pepper, to taste
Parsley, minced, as garnish

Cut squash in half and scoop out seeds. Place squash, cut sides down, in baking pan; add 1/2 inch water. Bake, covered, at 400ºF. until flesh is fork-tender, about 30 minutes. Drain.

Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic, and crumbled vegetable protein patties 2 to 3 minutes. Add tomato, water, rice, sage, and thyme. Cook over medium to medium-high heat
until mixture is almost dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.

Fill squash halves, sprinkle with parsley, and serve. Spoon squash from shell to eat with filling.

Per Serving: Calories: 140... Fat (gm): 2.7 (Saturated fat (gm): 0.5)... Cholesterol (mg): 0... Sodium (mg): 96...
Protein (gm): 5.1... Carbohydrate (gm): 27.1 ++++ Exchanges: Vegetable: 1.0, Bread: 1.5,