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

Servings and Times

Servings

Ingredients and Preparation

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.

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