| Stuffed Acorn Squash (3.5 Pts)
3 acorn squash, sliced and seeded
3 tablespoons of butter, melted divided
1/2 red and green pepper, coarsely chopped
one 6 ounce package of cornbread stuffing mix
1/2 cup of frozen peas
2 slices of bacon, coarsely chopped & cooked until crisp |
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Heat oven to 350ºF. Arrange the squash on baking sheet. Brush with 1tbsp butter; sprinkle with salt and pepper to taste. In skillet over medium heat, cook red and green peppers in remaining hot butter 4 minutes. Add the seasoning packet from the stuffing mix and 1 3/4 cups water; bring to boil. Remove skillet from heat and stir in cornbread stuffing mix, peas and bacon. Spoon 1/2 cup stuffing into each ring. Bake 30 minutes or until squash is tender. Serves 8.
Per Serving: Cal. 208; Pro. 5g; Carb. 35g; Fat 6g; Fiber 7g; Chol. 14mg;Sod. 469mg.
Points: 3.5
Note: Replace the bacon with reduced-fat turkey bacon and save 27 cal. and3g. of fat.
MC Formatted by Donna (skywkn@gte.net); AllPointedRecipes
Description: "Make-ahead holiday side dish...Acorn Squash with Stuffing!" Source: "First for women/11/27/00"Start to Finish Time: "0:40"
Per Serving (excluding unknown items): 119 Calories; 5g Fat (36.8%calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 13mgCholesterol; 84mg Sodium. Exchanges: 1 Grain Starch); 0 Lean Meat; 1 Fat.
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