Wild Rice-stuffed Acorn Squash

  • Tuesday, October 9, 2012

Rice-Stuffed Acorn Squash

Ingredients and Preparation Ingredients Measures Olive oil 2 teaspoons Medium acorn squash 1 Wild rice cup Reduced-sodium chicken stock 1 cups Dried cranberries cup Walnuts, chopped and toasted cup Apple, diced cup Scallions, finely chopped 2 Freshly ground pepper 1. Directions 2. Preheat oven to 350F. 3. 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. 4. 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 cups broth to a boil in a medium saucepan. Add 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. 5. Transfer cooked rice to a large bowl. Mix in dried cranberries, walnuts, apple, and scallions. Season with freshly ground pepper to taste. 6. Fill prebaked squash halves with the rice mixture. Bake at 350F until heated through, about 10 minutes.


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