| 12 | 80 | 444 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 5 min | 2 |
| 1/4 cup | Lundberg Natural Wild Rice Blend (uncooked) (rinsed) |
| 1 squash | Acorn squash (halved, cored) |
| 5 spray (about 1/3 second) | Olive oil cooking spray (spray to coat inside & outside of squash) |
| 1/2 cup | Yellow onion (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 2 clove(s) | Garlic (finely chopped) |
| 2 medium stalk(s) | Celery (diced) |
| 1 cup | Kale (chopped) |
| 1 large | Apple, red delicious (unpeeled, diced) |
| 1/2 cup | Pumpkin seeds (pepitas) |
| 2 tbsp hulled | Hemp seeds, shelled (ground) |
| 1 tbsp | Thyme, fresh |
1. In a glass or metal bowl, cover wild rice with 1 cup (500 mL) boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.
2. Preheat oven to 400⁰F (200⁰C).
3. Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
4. Place squash, flat side down, on a parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
5. Five minutes before squash finish cooking, prepare the stuffing. In a non-stick skillet, sauté onion, garlic, and celery in olive oil over medium-high heat for about 3 minutes. Add red bell pepper & apple; cook for 2 minutes or until softened. Add rice and thyme; mix well.
6. Remove squash from the oven and stuff with wild rice blend.
Serve.
Acorn Squash
is packed with vitamin C, vitamin A, B vitamins, potassium, iron and MUCH more!
| Fruit | 0.8 |
| Grain | 0.2 |
| Meat Alternative | 0.9 |
| Vegetables | 5.6 |
