Wild Rice-stuffed Acorn Squash
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 423 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Sodium | 585 mg |
| Total Carbohydrate | 62 g |
| Dietary Fiber | 8 g |
| Protein | 14 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 2 teaspoons |
| Medium acorn squash | 1 |
| Wild rice | ½ cup |
| Reduced-sodium chicken stock | 1 ½ cups |
| Dried cranberries | ¼ cup |
| Walnuts, chopped and toasted | ¼ cup |
| Apple, diced | ½ cup |
| Scallions, finely chopped | 2 |
| Freshly ground pepper |
- Directions
- Preheat oven to 350˚F.
- Drizzle a baking pan with 2 teaspoons olive oil. Cut squash lengthwise down the middle and remove seeds. Place face-down on the oiled pan and bake for about 30 minutes, or until soft when pierced with a fork.
- Meanwhile, cook rice according to package directions, but using the stock instead of water and omitting any added fat or salt. If no directions are available, follow these general directions: Bring 1 ½ cups broth to a boil in a medium saucepan. Add ½ cup rice and return to a boil; reduce heat and cover. Simmer over low heat for 40-50 minutes, or until rice is tender. Drain any excess liquid.
- Transfer cooked rice to a large bowl. Mix in dried cranberries, walnuts, apple, and scallions. Season with freshly ground pepper to taste.
- Fill prebaked squash halves with the rice mixture. Bake at 350˚F until heated through, about 10 minutes.
Exchanges
3 vegetables; 2 starches; 2 fats; 1 fruit
Side Suggestions: Arugula Salad
Top arugula salad with sliced apple, chopped and toasted walnuts, and crumbled goat cheese. Drizzle with balsamic vinaigrette.