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Recipe Name: Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberri Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

7 Cup(s) Water
2 Cup(s) Wild rice, about 12 ounces
3 Acorn squash, each ~ 10-12
oz cut in half seeded
2 Tablespoon(s) Butter
2 Cup(s) Finely chopped onions
2 Teaspoon(s) Crumbled dried sage leaves
2 Tablespoon(s) Fresh lemon juice
1/2 Cup(s) Dried cranberries
additional about 3- 1/2
1/2 Cup(s) Chopped toasted hazelnuts
additional about 3
1/4 Cup(s) Chopped fresh parsley
Bring 7 cups water and rice to boil in heavy large saucepan. Reduce
heat; cover and simmer until rice is tender, about 1 hour. Drain.
Transfer rice to large bowl. Preheat oven to 375 degrees F. Oil baking
sheet. Place squash cut side down on sheet. Bake until tender, about
40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving
1/4- inch thick shell.; reserve shells. Transfer pulp to medium bowl.
Reduce oven temperature to 350 degrees F. Melt butter in large
nonstick skillet over medium heat. Add onions, saute until very
tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash
pulp, lemon juice,; stir until mixed, breaking up squash pulp into
smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and
parsley. Season with salt and pepper. Divide rice mixture among
reserved squash shells. Place in roasting pan. (Can be made 6 hours
ahead. Cover and chill.) Bake squash until filling is heated through,
about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries
and 3 tablespoons hazelnuts. Full recipe title: Acorn Squash Stuffed
with Wild Rice, Hazelnuts and Dried Cranberries Recipe by: Bon
Appetit Magazine October 1998 Posted to JEWISH-FOOD digest by Linda
Shapiro <> on Oct 05, 1998, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 614
Calories From Fat: 127
Total Fat: 14.8g
Cholesterol: 15.1mg
Sodium: 75.8mg
Potassium: 640.8mg
Carbohydrates: 109.1g
Fiber: 10g
Sugar: 10.1g
Protein: 14.8g

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