Forks Over Knives Wild Rice Stuffed Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Acorn squash (2)Medium leeks (2)Celery stalks (2)dried sage (1/2 tsp)Poultry seasoning (1 tsp)Wild rice blend (3/4 cup)Vegetable broth (1.5 cup)
Preheat oven to 350. Place squash halves cut side down on a baking sheet with 1/2 inch of water. Bake for 25 minutes.
Remove from oven and drain water. Set aside while rice is prepared.
Heat 2 quart stockpan on medium heat. add leeks and celery and saute until veggies are tender (7-8 minutes)
Add water at 1-2 tbl at a time to keep the vegetables from sticking. Add sage poultry seasonings rice and veg broth. Cover the pot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Season with salt and pepper if desired.
Stuff the squash, cover with foil and return to the oven for 20 minutes.
Serving Size: Makes 4 1/2 squash servings
Number of Servings: 4
Recipe submitted by SparkPeople user NATUREHIKE.
Remove from oven and drain water. Set aside while rice is prepared.
Heat 2 quart stockpan on medium heat. add leeks and celery and saute until veggies are tender (7-8 minutes)
Add water at 1-2 tbl at a time to keep the vegetables from sticking. Add sage poultry seasonings rice and veg broth. Cover the pot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Season with salt and pepper if desired.
Stuff the squash, cover with foil and return to the oven for 20 minutes.
Serving Size: Makes 4 1/2 squash servings
Number of Servings: 4
Recipe submitted by SparkPeople user NATUREHIKE.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 373.2 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 4.5 g
- Protein: 3.4 g
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