Wild Rice-stuffed Acorn Squash
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories423Total Fat16 gSaturated Fat2 gSodium585 mgTotal Carbohydrate62 gDietary Fiber8 gProtein14 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresOlive oil2 teaspoonsMedium acorn squash1Wild rice½ cupReduced-sodium chicken stock1 ½ cupsDried cranberries¼ cupWalnuts, chopped and toasted¼ cupApple, diced½ cupScallions, finely chopped2Freshly 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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