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Ingredientes
- 3 smallish Acorn squash, or evenly sized, cut in half and seeds scraped out
- 1-2 teaspoons Chinese Five Spice powder (I like Frontier brand Chinese Five Spice Powder because it's more sweet than savory)
- 2 tablespoons olive oil
- 1 cup wild rice
- 1 3/4 cups water
- 1 cube vegetable boullion (I love the Rapunzel vegetable broth cubes)
- 1/2 cup diced onion
- 1 garlic clove, minced
- 2/3 cup dried cranberries
- 1/4-1/3 cup chopped walnuts, lightly toasted
- Fresh Italian parsley, chopped
View Full Recipe at Karista's Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 773g | |
| Calories 1192 | |
| Calories from Fat 347 | 29% |
| Total Fat 39.94g | 50% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 904mg | 26% |
| Total Carbs 196.15g | 52% |
| Dietary Fiber 16.9g | 56% |
| Sugars 60.01g | 40% |
| Protein 26.95g | 43% |
