Serves: 4 |
Prep Time: 15 minutes |
Cook Time: 45 minutes
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 Dried Cranberries, or 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 Safflower Oil, for oiling the squash skin
Directions
Heat oil in a skillet and sauté the onion for 2 minutes. Add celery and mushrooms and sauté another 2 to 3 minutes. 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 Information
Per serving - 262 calories, 13 g fat (41% calories from fat), 3 g protein, 39 g carbohydrate, 5 g fiber, 0 mg cholesterol, 48 mg sodium