Photo: Sorin Gheorghita
Stuffed Butternut Squash
9 ingredients
30 min + 1 hr 25 min
2 servings
openrecipes
"I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike."
Estimated Nutrition (whole recipe, rough)
458
Calories
18g
Protein
10g
Fat
77g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash, halved and seeded
- 1/2 cup basmati rice
- 6 Brussels sprouts, trimmed and quartered lengthwise
- 1 medium carrot, peeled, sliced and julienned
- 1/3 (15.5 ounce) can garbanzo beans
- 1/4 cup soy milk
- 3 tablespoons tamari
- 1/2 teaspoon ground turmeric
- 2 cloves garlic, minced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes