Super Stuffed Squash
42 cups each
  1. Preheat the oven to 350°F. On a large baking sheet, place the squash, cut side down with 1/2 inch water in the oven for 50 minutes, or until soft.
  2. Meanwhile, in a large stockpot, bring water and rice to a boil on medium-high heat, about 4 minutes.
  3. Cover, reduce the heat to low, and simmer for about 40 minutes, or until tender and liquid has been absorbed. Stir occasionally.
  4. In a large nonstick skillet, warm 3 teaspoons of olive oil over medium heat and add the pork. Cook until lightly browned, about 6 minutes.
  5. Add onions, garlic, apples, smoked paprika, cayenne, salt, and pepper. Cook another 6 minutes, or until onion is soft. Add the brown rice, mix well.
  6. When squash is done, turn cut-side up in the baking dish. Add a teaspoon of olive oil to the center of each squash half.
  7. Divide the meat and rice mixture amongst the four squashes and fill the centers. Return to the oven for 10 minutes.
Recipe Notes

Use any type of ground meat in this dish, such as ground beef, chicken, or turkey in place of ground pork.

Nutrition Facts
Super Stuffed Squash
Amount Per Serving (2 cups eachg)
Calories 461 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 100mg 33%
Sodium 77mg 3%
Potassium 983mg 28%
Total Carbohydrates 36g 12%
Dietary Fiber 7g 28%
Sugars 6g
Protein 33g 66%
Vitamin A 15%
Vitamin C 25%
Vitamin D0%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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