Dinner

Acorn Squash and Broccoli Faux Risotto is for Dinner.

Acorn Squash and Broccoli Faux Risotto takes 30 minutes to prepare.

Acorn Squash and Broccoli Faux Risotto takes 20 minutes to cook.

Acorn Squash and Broccoli Faux Risotto makes 12 servings.

The ingredients for Acorn Squash and Broccoli Faux Risotto are:

5 c acorn squash - peeled and cubed
1 T olive oil
1 med red onion - chopped
1 T butter
4 cloves garlic - minced
2t sage
1/4 t tarragon
3 T flour
4 c broth
1/2 c reduced fat feta
4 c frozen broccoli florets
5 c cooked brown rice (add this much cooked rice - don't cook 5 cups)
1 c italian cheese - shredded
salt and pepper to taste

Here is how you make Acorn Squash and Broccoli Faux Risotto:

1) Heat oil in large ovenproof saute pan over medium heat. Add acorn squash, and cook, stirring occasionally until it is browned and soft. You may have to add water and cover to get it to soften.2) Remove Acorn squash, and add butter to saute pan. Add onion and cook until it begins to get translucent. Add spices and garlic. Cook a few minutes more. Add flour and cook until veggies are coated.3) Add broth, and raise heat to high. Bring to a boil, and cook until thickened. 4) Add feta, and stir, then add broccoli (frozen is fine), rice and mix well. 5) Return squash to pan and combine. Use a spoon to press the rice down into the pan and smooth it all over. Sprinkle with cheese, and place pan in 400 degree oven.6) Cook for 15-20 minutes or until bubbly. The cheese should be browned.Serving Size: Makes 12 large servingsNumber of Servings: 12Recipe submitted by SparkPeople user MISSIFISH.

The nutritional information for Acorn Squash and Broccoli Faux Risotto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 193.7

• Total Fat: 4.8 g
• Cholesterol: 7.6 mg
• Sodium: 462.9 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 3.8 g
• Protein: 6.5 g

The dietary needs meet for Acorn Squash and Broccoli Faux Risotto is Vegetarian