©2014 Eden Foods, Inc.
Baked Squash with Wild Rice Stuffing
Serves 4 |
Prep Time 15 minutes |
Cook Time 45 minutes
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.
13g fat (34% calories from fat),
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