Impress your holiday guests with this festive and healthy dish.
Ingredients:
1 onion, chopped
2 garlic, minced
1 tbsp. extra virgin olive oil
2 cups brown rice, cooked
2/3 cup dried cranberries
2/3 cup carrots, chopped
1 apple, peeled and grated
½ cup walnuts, chopped
2 tbsp. parsley, chopped
¼ oz. dried sage
¼ tsp. salt
3 acorn squash
½ cup dried cherries
1 cup low sodium vegetable broth
Directions:
1. In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned.
2. Place in a large bowl and add cooked rice, cranberries, chopped carrot, peeled and grated apple, chopped walnuts, parsley, and sage.
3. Season with salt and pepper and set aside.
4. Preheat oven to 375°F.
5. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes.
6. Remove, reserve any remaining stock, and place face side up in pan.
7. Fill each cavity with about 1/2 to 2/3 cup stuffing. Drizzle with remaining stock, and cover tightly with foil. Bake until squashes are cooked and slightly soft to the touch, about 30 minutes.
8. Remove the foil for the last 5 minutes of baking.
Nutritional Facts Serv. Size: 1/2 squash, Amount Per Serving: Calories 360, Fat Cal. 10, Total Fat 10g (15% DV), Sat. Fat 1.5g (8% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 140mg (6% DV), Total Carb. 67g (22% DV), Fiber 11g (44% DV), Sugars 24g, Protein 6g, Vitamin A (70% DV), Vitamin C (50% DV), Calcium (10% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
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