Nutrition Facts

Serving Size1
Calories423
Total Fat16 g
Saturated Fat2 g
Sodium585 mg
Total Carbohydrate62 g
Dietary Fiber8 g
Protein14 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
Olive oil2 teaspoons
Medium acorn squash1
Wild rice½ cup
Reduced-sodium chicken stock1 ½ cups
Dried cranberries¼ cup
Walnuts, chopped and toasted¼ cup
Apple, diced½ cup
Scallions, finely chopped2
Freshly ground pepper
  1. Directions
  2. Preheat oven to 350˚F.
  3. Drizzle a baking pan with 2 teaspoons olive oil. Cut squash lengthwise down the middle and remove seeds. Place face-down on the oiled pan and bake for about 30 minutes, or until soft when pierced with a fork.
  4. Meanwhile, cook rice according to package directions, but using the stock instead of water and omitting any added fat or salt. If no directions are available, follow these general directions: Bring 1 ½ cups broth to a boil in a medium saucepan. Add ½ cup rice and return to a boil; reduce heat and cover. Simmer over low heat for 40-50 minutes, or until rice is tender. Drain any excess liquid.
  5. Transfer cooked rice to a large bowl. Mix in dried cranberries, walnuts, apple, and scallions. Season with freshly ground pepper to taste.
  6. Fill prebaked squash halves with the rice mixture. Bake at 350˚F until heated through, about 10 minutes.