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Baked Squash with Wild Rice Stuffing

Serves 4 | Prep Time 15 minutes | Cook Time 45 minutes

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Ingredients

2 medium acorn squash, cut in half and remove seeds

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup diced onions

1/4 cup diced celery

1/2 cup diced fresh mushrooms

2 cups cooked Eden Wild Rice, see package directions

1/2 cup Eden Organic Dried Cranberries
or Eden Organic Dried Wild Blueberries

1/2 cup dry pan roasted pecans, coarsely chopped

1 or 2 pinches Eden Sea Salt

1/2 tsp dried sage powder

Eden Organic Safflower Oil, for oiling the squash skin

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Directions

Heat oil in a skillet and sauté the onion for 2 minutes. Add celery and mushrooms and sauté another 2 to 3 mintues. Place in a mixing bowl and add wild rice, pecans, cranberries, sage and salt. Mix. Lightly oil the skin of each squash half and stuff with the wild rice mixture. Cover squash with foil wrap and bake at 350° F. for 45 minutes or until the squash is tender.

Nutritional Info

Per serving: 325 Calories, 13g Fat (34% calories from fat), 5g Protein, 52g Carbohydrate, 6g Fiber, 0mg Cholesterol, 54mg Sodium

Related Recipes

American, Condiments, Fruit, Gluten-Free, Good/High Fiber, Good/High Protein, Low Sodium, Macrobiotic, Main Course, No Sweetener Added, Oils, Snacks, Vegan, Wheat-Free, Whole Grain, Whole Grain



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