Wild Rice-Stuffed Squash
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| ½ | cup |
wild rice
cooked |
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | cup |
walnuts
chopped |
|
| 1 | tablespoons |
orange juice, concentrated
frozen, or more to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 118 | ml |
wild rice
cooked |
|
| 5 | ml |
orange zest
grated |
|
| 118 | ml |
walnuts
chopped |
|
| 15 | ml |
orange juice, concentrated
frozen, or more to taste |
|
Directions
Cut the squash in half and remove the seeds.
Combine the remaining ingredients and fill the squash with the mixture.
Place in a baking pan.
Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender.
Extra orange juice concentrate can be drizzled over the squash just before serving.
