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Acorn Squash and Wild Rice

 

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.
62

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 each acorn squash
*
½ pound brussels sprouts
2 teaspoons olive oil
1 cup onions
diced
1 teaspoon fennel seeds
1 teaspoon marjoram
dried
*
¼ cup sage
fresh, minced
*
¼ cup orange juice
fresh
2 teaspoons lemon juice
fresh
teaspoon black pepper
freshly ground
*
2 cups wild rice
cooked

Directions

  1. Preheat the oven to 350℉ (180℃) (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 ½-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 15018% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 9% Vitamin C 74%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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