Roasted Acorn Squash Stuffed with Wild Rice Salad

11 70 512
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 4
Roasted Acorn Squash Stuffed with Wild Rice Salad
Health Rating

Ingredients


2 squash Acorn squash (washed, halved lengthwise & seeded)
1 tbsp Butter, vegan (melted)
1 tbsp packed Brown sugar (light, packed)
1 cup Wild rice, dry
3/4 cup Pecans (toasted & finely chopped)
1/2 cup Cranberries, dried (finely chopped)
1/4 cup Basil, fresh (finely chopped)
1 whole orange(s) Orange peel (zest)
2 whole orange(s) Orange juice
1 tsp Kosher salt
1/2 tsp Black pepper

Instructions


  1. Heat the oven to 450°F and place the rack in the center of the oven.
  2. Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with some of the brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.
  3. Reduce oven temperature to 350°F. In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary (see "Notes" below).
  4. Divide the wild rice mixture among the squash halves, about a 1/2 cup each (see "Notes" below)
  5. Return the stuffed squash to the oven and continue to bake at 350°F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges. Garnish with additional chopped basil and orange zest if desired.

Notes:

You could also add a tablespoon of olive oil if you would like.

You will have some of the rice mixture left over, store it covered in the refrigerator.

It's perfectly fine to eat the skin of the squash - it has lot's of fibre!


Nutrition Facts

Per Portion

Calories 512
Calories from fat 166
Calories from saturated fat 12.6
Total Fat 18.4 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 8.5 g
Cholesterol 0
Sodium 635 mg
Potassium 1107 mg
Total Carbohydrate 77 g
Dietary Fiber 10.1 g
Sugars 17.8 g
Protein 10.0 g

Dietary servings

Per Portion


Fruit 1.0
Grain 1.2
Meat Alternative 0.7
Vegetables 2.9

Energy sources


Pygal60%463.55286717706156221.8138189464369832%292.4419469206078189.199151704592058%358.7682247813921109.8573301976822660%32%8%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Side