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Recipe Name: Acorn Squash And Wild Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

2 Acorn squash, ~1-1/2 lb ea
1/2 Pound(s) Small Brussels sprouts
2 Teaspoon(s) Olive oil
1 Cup(s) Diced onion
1 Teaspoon(s) Fennel seeds
1 Teaspoon(s) Dried marjoram
1/4 Cup(s) Minced fresh sage
1/4 Cup(s) Fresh orange juice
2 Teaspoon(s) Fresh lemon juice
1/8 Teaspoon(s) Freshly grated pepper
2 Cup(s) Cooked wild rice
Preheat the oven to 350 degrees (F). Cut each squash in half and
remove the seeds and pulp. In a large baking dish, place the squash,
cut side down, with about 1 inch of water. Bake until tender, about 45
minutes. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes,
or until tender. Set aside. Meanwhile, in a large skillet, heat the
oil over low heat. Add the onion and saute for 10 minutes, stirring
frequently. Stir in the fennel, marjoram, sage, orange juice, lemon
juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild
rice and the Brussels sprouts and heat through. Spoon the wild rice
and Brussels sprout mixture into the squash cavities. Serve
immediately. I often microwave the acorn squash by placing in a
shallow glass pan with about 1/2-inch of water, covering with saran
wrap and nuking for about 10 minutes or until tender. Posted to
MM-Recipes Digest by BobbieB1 <> on Apr 27, 1998

Nutrition (calculated from recipe ingredients)
Calories: 352
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 153.7mg
Potassium: 625mg
Carbohydrates: 69.9g
Fiber: 7.4g
Sugar: 6.1g
Protein: 13.9g

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