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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Diabetic, Rice, Vegetables, Vegetarian 4 Servings

INGREDIENTS

2 Acorn Squash
1/2 c Wild Rice, cooked
1 t Orange Rind, grated
1/2 c Walnuts, chopped
1 T To 2 tb Frozen Orange Juice
Concentrate

INSTRUCTIONS

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.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 203
Calories From Fat: 81
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 454.4mg
Carbohydrates: 27.2g
Fiber: 1.8g
Sugar: 20.9g
Protein: 4.4g


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