Prep and cook time: 35-40 min. Servings: 1
- 1 c. acorn squash, baked
- 1 1.5 oz. “sausage” patty, soy-based, crumbled
- ⅓ c. brown rice
- ½ c. cooked caulifower “rice”
- 1 t. olive oil
- chopped parsley
- 1 small apple
- 1 c. mixed salad greens
- squeeze of lemon juice
- 6 almonds
- Preheat oven to 350°F. Carefully cut the acorn squash in half, scrape out the seeds, drizzle with ½ teaspoon of olive oil (setting aside remaining teaspoon) and place cut-side of squash down on a baking dish or pan. Bake until tender (about 25-30 min).
- While squash is baking, heat a pan on the stove and add remaining olive oil. Cook cauliflower “rice” with “sausage” patty crumbles until tender. Cook brown rice separately according to package directions.
- Fill squash half with cauliflower, “sausage” crumbles and brown rice. Top with parsley.
- Serve with a side of salad greens squeezed with lemon juice and apple slices. Top with almonds.
Per serving: 446 calories (112 from fat), 12.7 g total fat (1 g saturated fat), 0 mg cholesterol, 327 mg sodium, 76.4 g carbohydrates, 19.6 g fiber, 19 g sugar, 18 g protein
Exchanges: 2 starch, 2 vegetable, 1 protein, 1 fruit, 3 fat
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