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Stuffed Acorn Squash

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Stuffed Acorn Squash
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Stuffed Acorn Squash

Added by: on Nov 12th, 2012
Acorn Squash is readily available in stores now. The aroma of baking this squash along with cooking a blend of wild, brown and white rice makes for a tasty autumn side dish.
Rating:
5
Prep Time:
15 min
Cook Time:
45 min
Ready In:
60 min

Servings

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Original Recipe Yield: 2 servings (2 halves)
 

Ingredients:

  • in One, Acorn Squash, cut half, seeds removed
  • 1/3 cup each wild, brown and white rice
  • pinch of salt and pepper
  • 1/4 tsp rubbed sage
  • 1/4 tsp ground thyme
  • 1/4 tsp ground rosemary
  • pat of butter
  • handful, dried cranberries
  • pieces handful, pecan
  • pinch of cinnamon
  • pinch of nutmeg
  • drizzle of olive oil
Nutrition Facts
Stuffed Acorn Squash

Servings Per Recipe: 2

Amount Per Serving

Calories: 310

  • Total Fat: 14.6 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 5.4 mg
  • Sodium: 22.3 mg
  • Total Carbs: 44.2 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 14.3 g
  • Protein: 5.1 g
The following items or measurements are not included:
  • pinch of salt and pepper
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Directions:

1

Preheat oven to 400°. Cut in half squash. Remove seeds and clean debris from inside. Drizzle olive oil over interior squash, sprinkle pinch of cinnamon and nutmeg over squash. Bake for 40 minutes or until fork tender.

2

Bring to a boil 1 1/2 cups of water. Add a pat of butter to water. Add rice, salt, pepper, sage, thyme and rosemary. Cook for about 20 minutes. Set aside and add cranberries and pecans

3

When Squash is done, plate and then spoon rice mixture into bowl of squash.

Cooks' note:
Note: Nuts contain oils and can turn rancid if left out of refrigerator. It is best to use fresh pecans and then refrigerate.

Video:

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Ratings & Reviews:

Alexia78

Alexia78

By: Alexia78 on Nov 16th, 2012
Rating:
0
Kathy M

Kathy M

By: Kathy M on Nov 12th, 2012
Rating:
0
looks delicious

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