STUFFED ACORN SQUASH
"If you have never experienced acorn squash, don't pass on this recipe-it's outstanding. This fabulous dish requires some time to make, so prepare it the day before and refrigerate. Before serving, bake it in the oven at 350 degrees F until heated through."
3 (10- to 12-ounces each) acorn squashes, cut into halves and seeded
1 (6-ounce) package long grain and wild rice mix
2 tablespoons margarine
1 cup chopped onion
2 tablespoon lemon juice
2 teaspoons dried sage leaves
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
2 tablespoons light brown sugar
Salt and pepper, to taste
Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick cooking spray.
Arrange the squash halves, cut-side down on the prepared baking sheet. Bake for 40 minutes, or until tender.
Meanwhile, prepare the rice according to the package directions, and set aside.
When the squash are done, remove from oven and reduce the oven temperature to 350 degrees F.
Scoop out the squash pulp, carefully leaving a 1/4-inch shell. Place the pulp in a small bowl; set shells and squash aside.
In a skillet, heat the margarine over medium heat. Add the onion, and cook, stirring, until tender, 3 to 5 minutes.
Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces. Stir in the cranberries, walnuts, and brown sugar.
Divide the stuffing to fill the acorn squash shells. Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some or the shells to help them stand upright.)
Bake for 15 minutes, or until heated through. Season with salt and pepper.
TO MAKE AHEAD:
The stuffed squash may be prepared the day before, cooled and refrigerated. Before serving, bake in the oven at 350 degrees F until heated through.
Makes 6 servings
Nutritional Information per Serving: Calories 271, Protein (g) 5, Carbohydrate (g) 49, Fat (g) 8, Calories from Fat (%) 24, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 471
Diabetic Exchanges: 2.5 starch, 0.5 fruit, 1 fat
Adapted from source: Holly Clegg's Trim & Terrific Home Entertaining the Easy Way by Holly Clegg
"If you have never experienced acorn squash, don't pass on this recipe-it's outstanding. This fabulous dish requires some time to make, so prepare it the day before and refrigerate. Before serving, bake it in the oven at 350 degrees F until heated through."3 (10- to 12-ounces each) acorn squashes, cut into halves and seeded
1 (6-ounce) package long grain and wild rice mix
2 tablespoons margarine
1 cup chopped onion
2 tablespoon lemon juice
2 teaspoons dried sage leaves
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
2 tablespoons light brown sugar
Salt and pepper, to taste
Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick cooking spray.
Arrange the squash halves, cut-side down on the prepared baking sheet. Bake for 40 minutes, or until tender.
Meanwhile, prepare the rice according to the package directions, and set aside.
When the squash are done, remove from oven and reduce the oven temperature to 350 degrees F.
Scoop out the squash pulp, carefully leaving a 1/4-inch shell. Place the pulp in a small bowl; set shells and squash aside.
In a skillet, heat the margarine over medium heat. Add the onion, and cook, stirring, until tender, 3 to 5 minutes.
Stir in the cooked rice, squash pulp, lemon juice, and sage, mixing well and breaking up the squash pulp into smaller pieces. Stir in the cranberries, walnuts, and brown sugar.
Divide the stuffing to fill the acorn squash shells. Place the shells on the baking sheet. (You may have to trim a bit off the bottom of some or the shells to help them stand upright.)
Bake for 15 minutes, or until heated through. Season with salt and pepper.
TO MAKE AHEAD:
The stuffed squash may be prepared the day before, cooled and refrigerated. Before serving, bake in the oven at 350 degrees F until heated through.
Makes 6 servings
Nutritional Information per Serving: Calories 271, Protein (g) 5, Carbohydrate (g) 49, Fat (g) 8, Calories from Fat (%) 24, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 471
Diabetic Exchanges: 2.5 starch, 0.5 fruit, 1 fat
Adapted from source: Holly Clegg's Trim & Terrific Home Entertaining the Easy Way by Holly Clegg
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