Skip to main content

Acorn Squash Stuffed with Wild Rice/ Vegetable Mix

Serves 4, Prep: 15 minutes, Cook time: 47 minutes.

Ingredients:
- 2 Acorn Squash (raw)
- 4 oz. Uncle Ben's Wild Rice
- 1/2 Sweet Pepper (Orange color)
- Black pepper, to taste
- Garlic powder, to taste
- 2 Garlic cloves, diced
- 1 oz. Olive Oil (Extra Virgin)
- 8 Mushrooms (Baby Bella), diced
- 1/2 Medium-sized onion, diced
- Thyme, to taste

Directions:
- Bake Acorn Squash:  Pre-heat oven to 450 degrees F.  Cut Acorn Squash in half. Prepare a baking dish with olive oil. Place Acorn Squash halves in baking dish with cut side facing up.  Place in oven for 40-minutes or until slightly browned/ slightly soft on inside.  Begin cooking Wild Rice/ Vegetable Mix while Acorn Squash bakes in oven. 

- Wild Rice/ Vegetable Mix:  Cook Wild Rice according to stove-top directions. Turn off rice and drain then add diced mushrooms, garlic cloves, black pepper, onion, garlic powder, thyme and sweet pepper.  Mix with spatula.

- Filling:  Once acorn squash is slightly golden brown/ slightly soft on inside, fill each half with Wild Rice/ Vegetable mix then allow Acorn Squash to continue to bake additional 7 minutes.

- Allow to cool 5 minutes, then serve!

Recipe by: Neda Kashanian

Comments

Popular posts from this blog

Healthy Chicken Pot Pie Recipe

Serves:  4 Prep time:  60 minutes Ingredients: 2 Cups Chicken, chopped 10 ounces Baby Bell Mushrooms, Sliced 1/2 Cup Celery, chopped 1/2 Cup Carrots, chopped 1/2 Cup Onions 2 Cups Unsweetened Original Almond Milk 1 egg white (remove the yolk) 1 teaspoon canola oil 1 prepared unbaked pie crust. 1/4 Cup Flour 1/4 Teaspoon Black Pepper 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Thyme Directions: 1.  Preheat oven to 425 degrees Fahrenheit. 2.  Chop chicken and cook in a pot until well done (internal chicken temperature should reach 165 degrees Fahrenheit).  Drain water from the pot. 3.  Heat 1 teaspoon of Canola oil in a pan, add mushrooms, stir and allow to brown on medium heat for 7 minutes.  Then, add celery, carrots, black pepper, garlic, and thyme, stir and allow to cook for 3 minutes.  Then, add flour, stir for 2 minutes.  Then, gradually add almond milk while stirring over 3-5 minutes, stir slowly, mixture should be bubbl...

Bring on the Beet!

  http://thumbs.ifood.tv/files/images/food/beautiful-beet-01.jpg Top five reasons to eat beets: 1.       Lowers Cholesterol: Beets are very rich in fiber. In the body, dietary fiber binds bile, fatty acid, and cholesterol together. Thus making the stool bulkier by relieving constipation and making it easier for the body to excrete waste. Beets can lower serum cholesterol by 30 to 40%! The removal of low-density lipoproteins (LDL) cholesterol decreases the chances of a heart attack, stroke, or heart disease. Therefore, eating beets will help lower cholesterol and fight disease. Read more on making healthy food choices at American Heart Association . 2.       Builds Blood: One beet can provide 10% of your daily iron needs. Iron functions in the body as a cleanser and is the foundation for building red blood cells in the body. Beets can therefore aid in normalizing blood pressure. Learn more about iron rich foods with the American R...

Raspberry Boats

Serves:  1 Ingredients: - 8 Fresh Raspberries - 1 Wedge (21 grams) Laughing Cow Creamy Swiss Light Cheese - 1 Tablespoon Walnuts Directions: 1.  Stuff each raspberry with cheese. 2.  Add 1/2 walnut into each raspberry. 3.  Serve. Note:  132 calorie snack.