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Wild Rice-Stuffed Squash

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Yield: 4 servings

2 md Acorn Squash; 1/2 c Walnuts; chopped
1/2 c Wild Rice; cooked 1 tb To 2 tb Frozen Orange Juice;
1 ts Orange Rind; grated Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

Serves 4

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

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Comments

Wild Rice-Stuffed Squash<br /> Yield: 4 servings<br /> <br /> 2 md Acorn Squash; 1/2 c Walnuts; chopped<br /> 1/2 c Wild Rice; cooked 1 tb To 2 tb Frozen Orange Juice;<br /> 1 ts Orange Rind; grated Concentrate<br /> <br /> Cut the squash in half and remove the seeds. Combine the remaining<br /> ingredients and fill the squash with the mixture. Place in a baking<br /> pan. Cover with aluminum foil or a lid and bake in a 400-degree oven<br /> for about 35 minutes, or until the squash is fork-tender. Extra<br /> orange juice concentrate can be drizzled over the squash just before<br /> serving.<br /> <br /> Serves 4<br /> <br /> One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10<br /> Sodium: 20 Potassium: 610 Cholesterol: 0<br /> <br /> Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges<br /> <br /> Source: Holiday Cookbook, American Diabetes Association, ISBN<br /> 0-13-024894-0, by Betty Wedman, M.S.,R.D.<br /> <br />
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