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Squash: Stuffed Acorn Squash w/Wild Rice

Source of Recipe

Holly Clegg


List of Ingredients

1 (6-ounce) package long grain and wild rice mix

3 (10- to 12-ounce) acorn squashes, cut into halves and seeded

2 tablespoons margarine

1 cup chopped onion

2 tablespoon lemon juice

2 teaspoons dried sage leaves

1/2 cup dried cranberries

1/4 cup chopped walnuts, toasted

2 tablespoons light brown sugar

Salt and pepper, to taste




Recipe

Preheat the oven to 375F. Coat a baking sheet with nonstick cooking spray. Prepare the rice according to the package directions, and set aside.

Arrange the squash halves, cut-side down on the prepared baking sheet. Bake fat 40 minutes, or until tender. Reduce the oven temperature to 350F. Scoop out the squash pulp, carefully leaving a 1/4-inch shell. Place the pulp in a small bowl.

In a skillet, heat the margarine over medium heat. Add the onion, and cook, stirring, until tender, 3 to 5 minutes. Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces. Stir in the cranberries, walnuts, and brown sugar. Divide the stuffing to fill the acorn squash shells. Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some or the shells to help them stand upright.) Bake for 15 minutes, or until heated through. Season with salt and pepper.

Nutritional Information per Serving
Calories 271, Protein (g) 5, Carbohydrate (g) 49, Fat (g) 8, Calories from Fat (%) 24, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 471

Diabetic Exchanges: 2.5 starch, 0.5 fruit, 1 fat


SERVES 6