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Ingredients
- 1 c. cooked wild rice
- 2 whl acorn squash cooked and halved
- 1 x clove garlic chopped
- 1/2 c. onion chilled
- 1 c. mushrooms
- 1/2 c. walnuts minced
- 3/4 c. tomato peel,seeded,minced
- 1/2 c. vegetable juice cocktail
- 1/4 tsp rosemary
- 1/2 tsp basil
- 1/2 c. nonfat cheddar cheese grated
Directions
- To Cook Acorn Squash in Microwave: Cut in half, scoop out seeds and place cut sides down, in microwave safe dish. Add in appx. 1 inch water, cover with plastic wrap, microwave on high for 10 min or possibly till tender, turningdish after 5 min, drain and cold.
- Scoop out flesh, leaving a 1/2 inch shell. Chop flesh and set aside.
- In a large non-stick skillet, lightly rubbed with extra virgin olive oil, saute/fry garlic,
- onions, mushrooms and walnuts appx. 2 min.
- Add in cooked wild rice, tomato and juice. Cook over medium heat while stirring, appx. 3 minutes.. Add in herbs, salt, pepper and minced flesh from squash and most of cheese. (save some cheese for garnish) Blend well.
- Spoon wild rice mix into shells.
- Stand stuffed shells side by side microwave dish and heated through or possibly in conventional oven at 375 degrees in a small amount of water for 15 min.
- Garnish with cheese.
- * A modified version of a recipe using Bulgar can be found in Richard
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1171g | |
| Calories 1343 | |
| Calories from Fat 360 | 27% |
| Total Fat 41.89g | 52% |
| Saturated Fat 16.01g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 775mg | 32% |
| Potassium 3706mg | 106% |
| Total Carbs 208.08g | 55% |
| Dietary Fiber 24.6g | 82% |
| Sugars 13.22g | 9% |
| Protein 53.09g | 85% |
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