Wild Rice and Apple Stuffed Acorn Squash

Health Highlights

Ingredients

1/4 cup	Wild rice, dry (rinsed)
2 tsp	Canola oil (divided between squash halves)
2 squash	Acorn squash (halved, cored)
3 tsp	Canola oil (for stuffing)
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

In a glass or metal bowl, cover wild rice with 1 cup (500 mL) of boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.
Preheat oven to 400⁰F (200⁰C).
Brush inside of each squash half with canola oil.
Place squash, flat side down, on parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
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.
Remove squash from the oven and stuff with wild rice blend.
Serve and enjoy!

Nutritional Highlight:

Acorn Squash is packed with vitamin C, vitamin A, B vitamins, potassium, iron and MUCH more!

Calories 247

Calories from fat 57

Calories from saturated fat 4.8

Total Fat 6.3 g

Saturated Fat 0.5 g

Trans Fat 0.1 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 3.7 g

Cholesterol 0

Sodium 26.4 mg

Potassium 1139 mg

Total Carbohydrate 49 g

Dietary Fiber 11.9 g

Sugars 6.9 g

Protein 4.5 g