Wild Rice-stuffed Squash
| 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
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Nutrition (calculated from recipe ingredients)
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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