| 8 | 80 | 233 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 5 min | 4 |
| 1/4 cup | Wild rice, dry (rinsed) |
| 2 squash | Acorn squash (halved, cored) |
| 5 tsp | Canola oil |
| 1/2 cup | Yellow onion (finely chopped) |
| 2 clove(s) | Garlic (finely chopped) |
| 2 medium stalk(s) | Celery (diced) |
| 1 large | Red Apple (unpeeled, diced) |
| 1 tbsp | Thyme, fresh |
1. In 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 parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
5. Five minutes before squash finish cooking, prepare stuffing. In non-stick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook for 2 minutes. Add rice and thyme; mix well.
6. Remove squash from 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 | 0.4 |
| Grain | 0.3 |
| Vegetables | 3.7 |
