Wild Rice-stuffed Acorn SquashEn Español (Spanish Version)
16 gSaturated Fat2 gSodium
585 mgTotal Carbohydrate
62 gDietary Fiber8 gProtein
14 gServings2IngredientsMeasuresOlive oil2 teaspoonsMedium acorn squash1Wild rice½ cupReduced-sodium chicken stock1 ½ cupsDried cranberries¼ cupWalnuts, chopped and toasted¼ cupApple, diced½ cupScallions, finely chopped2Freshly ground pepperDirectionsPreheat 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.
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.