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Acorn Squash Stuffed W/ Pears, Wild Rice, Walnuts Recipe

Acorn Squash Stuffed W/ Pears, Wild Rice, Walnuts Recipe

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Acorn Squash Stuffed W/ Pears, Wild Rice, Walnuts

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Ingredients:

Serving

3 acorn squash
fresh ground pepper
freshly ground nutmeg
4 tbsp unsalted butter, at room temperature
3/4 cup wild rice
1 1/2 cups canned low sodium chicken broth
1/4 tsp salt, plus extra
salt , to taste
2 tbsp olive oil
1 medium yellow onion, finely chopped
1 large garlic clove, minced
1 large celery rib, finely chopped
2 firm pears, peeled , halved lengthwise, cored, and cut into 1/2-inch dice
2 tsp minced fresh sage
2 tsp minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted
1/3 cup dried sweetened cranberries

Directions:

Preheat the oven to 350 degree F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings.
If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste.
Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, chicken broth, 1/4 teaspoon salt, and 2 cups of water, in a medium saucepan.
Bring to a boil over medium-high heat. Reduce the heat to a bare simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
Add the pears and saute 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer.
Add the sage, thyme, and parsley and saute 1 more minute. Remove from the heat.
In a large bowl, combine the cooked rice, sauteed vegetables and pears, walnuts and dried cranberries.
Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly.
Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil.
Bake at 350 degrees F until heated through, about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.36 Kcal (1752 kJ)
Calories from fat	174.53 Kcal
		% Daily Value*
Total Fat	19.39g	30%
Cholesterol	20.35mg	7%
Sodium	136.29mg	6%
Potassium	1006.61mg	21%
Total Carbs	58.82g	20%
Sugars	10.59g	42%
Dietary Fiber	8.03g	32%
Protein	7.27g	15%
Vitamin C	31.9mg	53%
Vitamin A	0.1mg	3%
Iron	3.7mg	21%
Calcium	106.6mg	11%

Amount Per 100 g
Calories	99.51 Kcal (417 kJ)
Calories from fat	41.51 Kcal
		% Daily Value*
Total Fat	4.61g	30%
Cholesterol	4.84mg	7%
Sodium	32.42mg	6%
Potassium	239.42mg	21%
Total Carbs	13.99g	20%
Sugars	2.52g	42%
Dietary Fiber	1.91g	32%
Protein	1.73g	15%
Vitamin C	7.6mg	53%
Iron	0.9mg	21%
Calcium	25.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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