Stuffed Butternut Squash – It’s healthy & tasty!

Recipe: Stuffed Butternut Squash

— Ingredients —

• 1 butternut squash, halved (prostate cancer)
• 1 cup water
• 3 Tbs Smart Balance (no hydrogenated oils)
• 1/2 to 1 tsp lemon juice (alkaline to the system)
• 1/2 tsp cinnamon (high blood pressure, diabetes)
• 2 Tbs brown sugar, firmly packed
• 1 apple, Granny Smith, peeled, cored, chopped (lowers chronic disease risks)
• 1/4 cup walnuts (omega 3, heart disease, cancer, gallstones)
• 1/4 cup cranberries (urinary tract infection, ulcers)
• 1 cup brown rice cooked (diabetes)

–Procedure —

1. Heat oven to 350 degrees F
2. Place butternut squash, cut side down, in a large covered baking pan or dish;
3. Pour approximately one inch of water into bottom of pan around the squash.
4. Bake 40 minutes or until tooth pick inserted comes out easily.
5. Meanwhile, in a bowl, combine Smart Balance (melted), lemon juice, cinnamon, brown sugar, cooked brown rice and chopped apples.
6. Set this mixture aside.
7. After 40 minutes, remove squash from oven.
8. Let cool to the touch.
9. Take out section with seeds, save the seeds.
10. Scoop out the baked butternut squash being careful not to break the shell.
11. Mix scooped out butternut squash mixture with the brown rice and apple mixture.
12. Divide mixture evenly between the butternut squash shells and return to oven for 15 minutes to reheat.
13. Remove from oven.
14. Sprinkle with butternut squash seeds, chopped nuts and cranberries and serve.

Servings: 4     Yield: 4 servings     Cooking Time: 1 hour

Nutrition Facts:

Serving size: 1/4 of a recipe (8.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.