Wild Rice-stuffed Acorn Squash
|Total Fat||16 g|
|Saturated Fat||2 g|
|Total Carbohydrate||62 g|
|Dietary Fiber||8 g|
|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|
- 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.
3 vegetables; 2 starches; 2 fats; 1 fruit
Top arugula salad with sliced apple, chopped and toasted walnuts, and crumbled goat cheese. Drizzle with balsamic vinaigrette.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.