Acorn Squash Stuffed with Wild Rice

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* Exported from MasterCook *

 

Acorn Squash Stuffed with Wild Rice

 

Recipe By :The Accidental Vegan - Devra Gartenstein

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup wild rice -- uncooked

1 1/2 cups brown rice -- uncooked

3 acorn squash

1 tablespoon olive oil

1 onion -- chopped

1 bunch parsley -- chopped

1/2 cup bread crumbs

1 teaspoon salt

1/2 teaspoon black pepper

 

Cook the wild rice in 6 cups water and add the brown rice after 1/2 hour.

Meanwhile, cut the squash if half and cook them at 350F in a shallow pan with

1/2 inch water for 1/2 hour.

 

Let squash sit at room temperature until they are cool enough to handle.

Meanwhile, saute the onion in the olive oil. Add salt, pepper, and parsley.

 

When the rice is cooked, mix it with the cooked onion and parsley. Scoop about

half of the inside out of the squash, mash it and mix it with the rice and

cooked onions. Stuff each squash with this mixture, top them with bread crumbs,

and bake for another 15 minutes at 350F.

 

 

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Per serving: 420 Calories (kcal); 5g Total Fat; (9% calories from fat); 11g

Protein; 87g Carbohydrate; 0mg Cholesterol; 449mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0