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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 314.3
  • Total Fat: 13.7 g
  • Cholesterol: 53.3 mg
  • Sodium: 54.9 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 18.0 g

View full nutritional breakdown of Venison & Rice Stuffing for Acorn Squash calories by ingredient
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Venison & Rice Stuffing for Acorn Squash

Submitted by: PIR8CHIK

Introduction

Another Gluten free recipe to work with my rotation diet for my food sensitivities. Makes six servings but I like to cook only the squash we will eat in one meal and then freeze the leftover stuffing portion in 1 cup servings for future meals.
Nutritional info does NOT include the acorn squash incase you want to eat the rice/meat by itself.
Another Gluten free recipe to work with my rotation diet for my food sensitivities. Makes six servings but I like to cook only the squash we will eat in one meal and then freeze the leftover stuffing portion in 1 cup servings for future meals.
Nutritional info does NOT include the acorn squash incase you want to eat the rice/meat by itself.

Number of Servings: 6

Ingredients

    1 cup Lundberg Countrywild Blended Brown Rice
    2 cups water
    16oz ground venison, browned & drained of grease
    1/4 cup dried cranberries, soaked in boiling water & drained
    1/4 cup natural almonds,coarse ground
    1/2 tsp cinnamon
    1/4 tsp nutmeg or ground ginger
    salt
    2 Tb of almond oil (or olive oil)
    3 acorn squash,halved and seeded -1/2 squash per serving

Directions

Combine rice and water in medium saucepan. Bring to a boil, stir once, cover & reduce heat to low. Cook 50 min., remove from heat & let sit covered for 10 min. Cooking directions may vary if using a different type of rice.

When rice is done cooking and you set it aside, pierce skin of cut squash several times with a fork and put halves cut side down in a microwaveable baking dish containing 1/2" of water. Microwave on high 15-20 minutes or until flesh is tender. Drain off water, turn squash cut side up and set aside.

Mix together cooked venison, rice, cranberries, & almonds. Evenly sprinkle cinnamon, nutmeg or ginger, and salt onto mixture and mix well.

Brush inside of squash halves with oil and fill each half with 1 cup of meat/rice mixture. It should be slightly mounded. Drizzle a very small amount of oil on top of each meat/rice mound.

Broil 4-6" from heat for about 5 min.

If cooking rice or meat ahead of time be sure to heat the mixture before assembling the squashes or it will be cold in the center.
If you are cooking all six squash halves microwave in batches or you can prepare them the same way in an oven proof pan and bake at 400 degrees for 40 min.
I like the microwave because it doesn't heat up my whole kitchen!

Serving Size: Six 1cup servings to stuff into six cooked acorn squash halves

Number of Servings: 6

Recipe submitted by SparkPeople user PIR8CHIK.






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