Polenta-Stuffed Kabocha Squash
The cheesy polenta filling in this healthy stuffed squash recipe makes a great alternative to mashed potatoes, as well as a hearty vegetarian entree. If you can't find kobocha squash, try using a buttercup squash or pie pumpkin--or skip serving it in the hollowed-out vegetable altogether and use 2 cups of your favorite pureed winter squash in Step 5.
Source: EatingWell Magazine, November/December 2015
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 5; cover and refrigerate squash shell and polenta separately for up to 1 day; reheat polenta on the stovetop, thinning with a little broth, if necessary, before spooning into the squash and baking (Step 6).
Nutrition Facts
Serving Size: about 1/2 cup
Per Serving:
203 calories; protein 5.2g; carbohydrates 16g; dietary fiber 2.7g; sugars 1.7g; fat 13g; saturated fat 6g; cholesterol 20.6mg; vitamin a iu 1676.7IU; vitamin c 3.9mg; folate 14.4mcg; calcium 156.5mg; iron 0.8mg; magnesium 22.2mg; potassium 136.6mg; sodium 322.3mg; thiamin 0.1mg.
Exchanges:
1 starch, 1/2 vegetable, 1/2 high-fat meat, 1 1/2 fat