Baked Squash with Wild Rice Stuffing

Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes
Baked Squash with Wild Rice Stuffing



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

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