Lunch

Baked Butternut Squash is for Lunch.

Baked Butternut Squash takes 20 minutes to prepare.

Baked Butternut Squash takes 60 minutes to cook.

Baked Butternut Squash makes 2 servings.

The ingredients for Baked Butternut Squash are:

2 C Butternut Squash, cubed
1 C Brown Rice, cooked
.5 C dried cranberries, cut up
2 C Swiss Chard
.25 C Onions
1 Jalapeno Pepper, diced
1 T Avocado Oil

Here is how you make Baked Butternut Squash:

Heat oven to 350. Cut and de-seed squash. Place in baking dish with water and bake for 30 - 40 minutes (until soft). Remove from oven and allow to cool until you can handle it and remove the squash from the shell.Mince onion and jalapeno pepper. Saute in avocado oil. when soft, add diced Swiss chard. Saute until wilted. Turn off heat and stir in rice and dried cranberries. Mix squash with onion / chard mixture. Return to squash shell, or to another baking dish. Place in oven and bake until heated through.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user CMGUDE.

The nutritional information for Baked Butternut Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 388.9

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 324.8 mg
• Total Carbs: 78.3 g
• Dietary Fiber: 13.7 g
• Protein: 7.7 g

The dietary needs meet for Baked Butternut Squash is Vegan