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Acorn Squash & Wild Rice
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Rating: 4.1/5 (28 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 431
% Daily Value**
Total Fat 4g
5%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrate 91g
30%
Dietary Fiber 11g
42%
Sugars 5g
Protein 15g
Vitamin A  22%Vitamin C  88%
Calcium  15%Iron  21%
Potassium  37%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash & Wild Rice

Date Added: May 25, 2015

Ingredients:

2 Acorn Squash 1-1/ lb ea
1/2 lb Brussels Sprout Small
2 teaspoons Olive Oil
1 cup Onion Diced
1 teaspoon Fennel Seed
1 teaspoon Dried Marjoram
1/4 cup Fresh Sage Minced
1/4 cup Fresh Orange Juice
2 teaspoons Fresh Lemon Juice
1/8 teaspoon Pepper Freshly grated
2 cups Wild Rice Cooked
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Directions:

1. Preheat the oven to 350 degrees (F).

2. Cut each squash in half and remove the seeds and pulp.

3. In a large baking dish, place the squash, cut side down, with about 1 inch of water.

4. Bake until tender, about 45 minutes. Pour about 2 inches of water into a large stockpot.

5. Place a collapsible steamer in the pot, cover, and bring to a boil.

6. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender.

7. Set aside. Meanwhile, in a large skillet, heat the oil over low heat.

8. Add the onion and saute for 10 minutes, stirring frequently.

9. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes.

10. Stir in the cooked wild rice and the Brussels sprouts and heat through.

11. Spoon the wild rice and Brussels sprout mixture into the squash cavities.

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Dietary Notes:
This recipe is low-sodium with 20.5mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 22% of your daily recommended intake per serving. This recipe is high in Vitamin C with 88% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Rice, Sulfites, Fructose Malabsorption, Onion, Olive Oil allergies.
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