Forks Over Knives Wild Rice Stuffed Squash
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Forks Over Knives Wild Rice Stuffed Squash calories by ingredient
Introduction
From movie and book Forks Over Knives - wild rice stuffed acorn squash. From movie and book Forks Over Knives - wild rice stuffed acorn squash.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)
Directions
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.