| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Diabetic, Vegetables, Vegetarian, Rice |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Acorn Squash; |
| 1/2 |
c |
Wild Rice; cooked |
| 1 |
ts |
Orange Rind; grated |
| 1/2 |
c |
Walnuts; chopped |
| 1 |
tb |
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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