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Ingredientes
- 2 x Acorn squash (1 1/2lb each)
- 1/2 lb Brussel sprouts small
- 2 tsp Extra virgin olive oil
- 1 c. onion diced
- 1 tsp Fennel seeds
- 1 tsp Dry marjoram
- 1/4 c. fresh sage chopped
- 1/4 c. Fresh orange juice
- 2 tsp Fresh lemon juice
- 1/8 tsp Freshly grnd black pepper
- 2 c. wild rice cooked
Direcciones
- 1. Preheat the oven to 350 degrees (F).
- 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. 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. 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. Spoon the wild rice and Brussels sprout mix 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 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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