Rice and Wild Rice Stuffed Acorn Squash
2 small acorn squashes, halved horizontally, seeds removed
Salt and pepper
1 box of Lundberg Rice and Wild Rice Whole Grain Rice and Seasoning Mix
1 Tbsp. Olive oil
½ of a medium sized onion, finely diced
1 clove of garlic, minced
¼ teaspoon of dried thyme
¼ teaspoon of dried sage
1¾ cup of low sodium vegetable broth
⅓ cup of dried sweetened cranberries
¼ cup of toasted sliced almonds
Parsley, for garnish
Preheat oven to 350F. Coat cut sides of the acorn squash lightly with olive oil, season with salt and pepper. Roast cut side down for about 30-40 minutes, or until tender.
While squash roasts, heat olive oil in a medium sized sauce pan, over medium heat. Add onions and sauté for 4-5 minutes, until pieces are slightly browned. Add the garlic, herbs, and rice, sauté for 1 minute.
Add the dried cranberries and the vegetable stock and bring to a boil over high heat. Once boiling reduces heat to low, cover and simmer for 32 minutes.
Remove pan from heat, keep covered, and steam for 10 minutes.
Once squash is tender remove from the oven and flip over. Divide rice evenly amongst the 4 squash cavities. Garnish with toasted sliced almonds and parsley sprigs.
Enjoy!Download Printable Version
Serving Size: 410g
Amount Per Serving
Calories from Fat 110
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrate 69g
Dietary Fiber 8g