Acorn Squash and Wild Rice

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.

60 minutes Prep: 10 minutes Cook: 50 minutes

150 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	each	acorn squash
1/2	pound	brussel sprouts
2	teaspoons	olive oil
1	cup	onion	diced
1	teaspoon	fennel seeds
1	teaspoon	marjoram	dried
1/4	cup	sage	fresh, minced
1/4	cup	orange juice	fresh
2	teaspoons	lemon juice	fresh
1/8	teaspoon	black pepper	freshly ground
2	cups	wild rice	cooked

Directions

1. Preheat the oven to 350 degrees (F).

2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.

3. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.

4. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and sauté for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.

5. Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.

I often microwave the acorn squash by placing in a shallow glass pan with about 1/2-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender.

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Nutrition Facts

Serving Size 200g

Amount per Serving

Calories 150 18% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 151mg	6%
Total Carbohydrate 28.0g	9%
Dietary Fiber 4.0g	16%
Sugars 3.0g
Protein 5.0g	11%