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Wild Rice-stuffed Acorn Squash

June 10, 2008 - 7:30am
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Wild Rice-stuffed Acorn Squash

Nutrition Facts

Serving Size1
Total Fat16 g
Saturated Fat2 g
Sodium585 mg
Total Carbohydrate62 g
Dietary Fiber8 g
Protein14 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Medium acorn squash 1
Wild rice ½ cup
Reduced-sodium chicken stock1 ½ cups
Dried cranberries¼ cup
Walnuts, chopped and toasted¼ cup
Apple, diced½ cup
Scallions, finely chopped2
Freshly ground pepper
  1. Directions
  2. Preheat oven to 350ÀöF.
  3. Drizzle a baking pan with 2 teaspoons olive oil. Cut squash lengthwise down the middle and remove seeds. Place face-down on the oiled pan and bake for about 30 minutes, or until soft when pierced with a fork.
  4. Meanwhile, cook rice according to package directions, but using the stock instead of water and omitting any added fat or salt. If no directions are available, follow these general directions: Bring 1 ½ cups broth to a boil in a medium saucepan. Add ½ cup rice and return to a boil; reduce heat and cover. Simmer over low heat for 40-50 minutes, or until rice is tender. Drain any excess liquid.
  5. Transfer cooked rice to a large bowl. Mix in dried cranberries, walnuts, apple, and scallions. Season with freshly ground pepper to taste.
  6. Fill prebaked squash halves with the rice mixture. Bake at 350ÀöF until heated through, about 10 minutes.

3 vegetables; 2 starches; 2 fats; 1 fruit

Side Suggestions: Arugula Salad
Top arugula salad with sliced apple, chopped and toasted walnuts, and crumbled goat cheese. Drizzle with balsamic vinaigrette.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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