LF roasted squash

[Guest guest]

catching up on formatting -- so this is out of season.

This uses some products we can only get at a vegetarian

or health food market.

 

 

 

* Exported from MasterCook *

 

Roasted Acorn Squash with Wild Rice Stuffing

 

Recipe By :Healthy Tomorrow 1997-Nov

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Medium acorn squash

1 Tsp. Dry Butter Buds mixed with

1 Tsp. Bakon Seasoning or imitation bacon and

1 Tbsp. Hot water

1 Medium Onion -- chopped

2 Large stalks leafy rib celery -- chopped

4 Cups Whole wheat bread cubes

1/2 Cup Cooked wild rice

2 Tsp. Grated fresh lemon rind

2 Tbsp. Chopped fresh parsley

2 Tsp. Poultry seasoning or sage

2 Tsp. Emes low-sodium chicken style seasoning

1 Medium cooking apple -- peeled (if desired) and cored

1/4 Tsp. Lite salt

1 1/2 Cups ready-to-serve vegetable broth

 

Slice the squash in half lengthwise, remove pulp and seeds. Mix dry Butter Buds

and Bakon Seasoning with hot water. Brush lightly with liquid Butter Buds/Bakon

Seasoning. Roast on baking sheets in 425F oven for about 40 minutes.

 

Drain and rinse soaked wild rice. Boil rice in 1 cup water for about 30 minutes,

until some of the rice grains burst open. Saute the onion and celery in 2-3

tablespoons of vegetable stock until they begin to soften. Stir in the bread

cubes, wild rice, lemon rind, parsley, poultry seasoning, salt, and add

remaining broth. Chop the apple into small pieces and add to the mixture. Stir

and saute another 5 minutes.

 

Spoon mixture into squash halves and press down slightly. Keep in warm oven

covered until serving time. Cut each half into half again to make 8 servings.

Garnish with fresh parsley sprigs.

 

*To shorten preparation time, soak 1/4 cup wild rice overnight in about 1 1/2

cups of water. You may also soak the 1/4 cup in 1 cup hot water for 1 hour.

 

*You may use homemade vegetable broth or add Bernard Jensens Natural Vegetable

Seasoning to water to make a broth - available at Loma Linda Market.

 

Nutritional Information per Serving:

Calories: 155 Sodium, mg: 234

Fat, gm: 1.4 Cholesterol, mg: 0

Diabetic Exchanges: 2 bread, 1 starch

 

Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University

Medical Center

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 137 Calories; 1g Fat (8.5% calories from

fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 411mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 2392 2123 0 0 0 2337 0 801 0 4614 4828 30 1326 0

 

 

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