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🍽️ Wild Rice Stuffed Butternut Squash with Honey-Lemon Glaze

466 kcal · 30 min · 4 servings

Ingredients

• 200 g wild rice
• salt
• 2 tomatoes
• 1 red bell pepper
• 1 red onion
• 4 tbsp olive oil
• pepper (from the mill)
• 2 butternut squashes
• 4 tbsp whole wheat breadcrumbs
• 2 tbsp liquid honey
• 1 tbsp lemon juice

Instructions

1. 1. Cook the rice in salted water for about 15 minutes until it is still firm.
2. 2. Drain the rice, rinse it with cold water, and let it drain well.
3. 3. Blanch the tomatoes with hot water, shock them in cold water, and remove the skin.
4. 4. Quarter the peeled tomatoes, remove the seeds, and dice the flesh into small cubes.
5. 5. Wash the peppers, quarter them, and remove the seeds and white inner membranes.
6. 6. Dice the prepared peppers into small cubes as well.
7. 7. Peel the onion and chop it finely.
8. 8. Heat 1 tablespoon of oil in a hot pan and sauté the onions until translucent.
9. 9. Add the diced peppers and the rice to the onion in the pan.
10. 10. Fry the mixture briefly until everything is heated through.
11. 11. Fold the diced tomatoes into the rice and pepper mixture.
12. 12. Season the filling with salt and pepper to taste.
13. 13. Remove the pan from the heat and set the filling aside.
14. 14. Clean the butternut squash and cut it in half lengthwise.
15. 15. Remove the seeds and fibrous strands from the inside of the squash halves.
16. 16. Fill the hollowed-out squash halves with the prepared rice mixture.
17. 17. Sprinkle breadcrumbs evenly over the rice filling.
18. 18. Drizzle the breadcrumbs with 1 tablespoon of oil.
19. 19. Whisk the honey with 2 tablespoons of oil and the lemon juice to make a glaze.
20. 20. Brush the stuffed squash generously with the honey glaze.
21. 21. Preheat the oven to 180 degrees (convection: 160 degrees; gas: level 2 to 3).
22. 22. Place the squash in the oven and bake for about 40 minutes.
23. 23. Remove the squash from the oven occasionally and brush them again with the glaze.
24. 24. Remove the fully baked squash from the oven.
25. 25. Sprinkle iodized salt over the squash and serve hot.

Nutrition per serving

• kcal: 466
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 73 g