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Wild Rice and Acorn Squash

Wild Rice and Acorn Squash is built on Acorn Squash, Wild Rice, Extra Virgin Olive Oil, Onion, and Celery. About 2 hr 15 min from start to finish for 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4
• 1 1/2 cup
• 2 tbsp
• 1/2 cup
• 3 stalk
• 3 clove
• 1
• 1
• 1
• 1 cup
• 1/4 cup
• 1/3 cup

Method (preview)

1. 1

   HERBAL CHOICES: thyme, basil, oregano, parsley, chives.

2. 2

   Preheat oven to 350F.

3. 3

   Cut a 1/4-inch siice off ends of of squash halves to prev ent wobbling.

4. 4

   Remove seeds.

5. 5

   Bake, open side down, on a lightly sprayed baking s heet until soft (40 min.).

6. 6

   Cool.

7. 7

   Rinse rice.

8. 8

   Place in a medium pot with water to cover by 4 inches.

9. 9

   Bring to a b oil, reduce heat and simmer, uncovered, until tender (1 hour).

10. 10

    Add water as nee ded to keep rice from drying.

11. 11

    Drain well.

12. 12

    Heat oil in a large non-stick skillet.

13. 13

    Add onions, celery, garlic and peppers a nd cook over medium heat until browned (5 min.).

14. 14

    Stir in apple and corn and coo k until apple loses rawness (3 minutes).

15. 15

    Add rice and herbs and cook for 1 min. S tir in cheese and ground pepper to taste.

16. 16

    Spoon rice mixture into a shallow baking dish and nestle squash halves into it, filling each with some rice mixture.

17. 17

    Bake at 400F for 10 to 15 minutes.

18. 18

    [576 cals/10.7g fat]