Wild rice and apple stuffed acorn squash
The sweetness of apple complements the delicate flavours of squash, celery and thyme.
210 cal Serves 4
Prep time 1h 50m
Cook time 0h 30m
Total time 2h 20m
Step 1In glass or metal bowl, cover wild rice with 1 cup (250 mL) boiling water. Let sit covered for 1 hour, until kernels pop and then drain water.
Step 2Preheat oven to 400⁰F (200⁰C).
Step 3Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
Step 4Place squash, flat side down, on parchment-lined baking sheet. Bake 30 minutes or until squash is tender.
Step 5Five minutes before squash finish cooking, prepare stuffing. In non-stick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook 2 minutes. Add rice and thyme; mix well.
Step 6Remove squash from oven and stuff with wild rice blend. Serve.
Per serving (1 of 4)
- 4 g
- 35 mg
- 950 mg
- Total fat
- 6 g
- Saturated fat
- 0,5 g
- 0 mg
- 40 g
- 6 g
- 12 g
- Added sugars
- 0 g
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