Difference between revisions of "Wild Rice-stuffed Squash"
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
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[[Category:Acorn squash Recipes]] | [[Category:Acorn squash Recipes]] | ||
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[[Category:Diabetic-Friendly Recipes]] | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
Revision as of 16:31, 9 May 2012
Description
Ingredients
- 2 med acorn squash
- 1/2 cup wild rice, cooked
- 1 tsp orange rind, grated
- 1/2 cup walnuts, chopped
- 1 tbsp to 2 tb frozen orange juice
- concentrate
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 °F 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. Serves 4 one serving = calories: 204 carbohydrates: 28 protein: 5 fat: 10 sodium: 20 potassium: 610 cholesterol: 0 exchange value: 2 bread exchanges + 2 fat exchanges
