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Receta Acorn Squash And Wild Rice

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Raciónes: 6

Ingredientes

Cost per serving $1.39 view details

Direcciones

  1. 1. Preheat the oven to 350 degrees (F).
  2. 2. 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 till tender, about 45 min.
  3. 3. 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 min, or possibly till tender. Set aside.
  4. 4. Meanwhile, in a large skillet, heat the oil over low heat. Add in the onion and saute/fry for 10 min, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 min. Stir in the cooked wild rice and the Brussels sprouts and heat through.
  5. 5. Spoon the wild rice and Brussels sprout mix into the squash cavities. Serve immediately.
  6. 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 min or possibly till tender.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 6 servings
Calories 282  
Calories from Fat 22 8%
Total Fat 2.56g 3%
Saturated Fat 0.44g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 819mg 23%
Total Carbs 58.9g 16%
Dietary Fiber 7.4g 25%
Sugars 4.04g 3%
Protein 10.43g 17%
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