A stuffed squash, packed with dried cranberries, apples, walnuts and wild rice.
Number of Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1 medium acorn squash
- ½ cup wild rice
- 1 ½ cups reduced-sodium chicken stock
- ¼ cup dried cranberries
- ¼ cup walnuts, chopped
- ½ cup apple, diced
- 2 scallions, finely chopped
- 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 pre-baked squash halves with the rice mixture. Bake until heated through, about 10 minutes.
Nutrition Facts
Per Serving: 423 calories, 16g total fat, 2g saturated fat, 585mg sodium, 62g carbohydrates, 14g protein, 8g fiber
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