Wild Rice-Stuffed Squash
Source: Holiday Cookbook, American Diabetes Association,
by Betty Wedman, M.S., R.D.
Special: Vegetables, Vegetarian, Rice
Yield: 4 servings
2 md Acorn Squash
1/2-c Walnuts chopped
1/2-c Wild Rice cooked
1 tb To 2 tb Frozen Orange Juice Concentrate
1 ts Orange Rind grated
Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving.
One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10 Sodium: 20 Potassium: 610 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 2 Fat Exchange
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