Directions:
- Preheat oven to 350°F Grease 11×7-inch casserole; set aside.
- Crumble sausage into skillet; cook and stir over medium-high heat until brown. Remove from heat and drain off drippings.
- Meanwhile, pierce both squash in several places using sharp knife. Microwave at HIGH 8 minutes, turning over halfway through cooking time. When cool enough to handle, cut 1/2 inch off top and bottom of each squash. Cut each squash horizontally. Remove seeds and membrane. Place rings into prepared casserole.
- Add rice, cranberries, salt, cinnamon and pepper to sausage. Add 1/4 cup chicken broth to sausage to moisten. Spoon sausage mixture into squash rings. Pour remaining broth into casserole around rings.
- Cover dish with foil. Bake 15 minutes. Remove foil and bake another 5 to 10 minutes or until squash is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.01 Kcal (942 kJ) | ||
| Calories from fat | 2.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 343.28mg | 14% | |
| Potassium | 851.62mg | 18% | |
| Total Carbs | 44.23g | 15% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 6.51g | 26% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 25mg | 42% | |
| Iron | 2.9mg | 16% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 55.6 Kcal (233 kJ) | ||
| Calories from fat | 0.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 84.82mg | 14% | |
| Potassium | 210.42mg | 18% | |
| Total Carbs | 10.93g | 15% | |
| Sugars | 2.54g | 41% | |
| Dietary Fiber | 1.61g | 26% | |
| Protein | 1.05g | 8% | |
| Vitamin C | 6.2mg | 42% | |
| Iron | 0.7mg | 16% | |
| Calcium | 20.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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