Roasted Acorn Squash with Wild Rice Stuffing
2 Medium acorn squash
1 Tsp. Dry Butter Buds mixed with
1 Tsp. Bakon
Seasoning and
1 Tbsp. Hot water
1 Medium Onion, chopped
2 Large stalks
celery w/leaves, chopped
4 Cups Whole wheat bread cubes
1/2 Cup Cooked
wild rice*
2 Tsp. Grated fresh lemon rind
2 Tbsp. Chopped fresh
parsley
2 Tsp. Poultry seasoning or sage
2 Tsp. Emes low-sodium chicken
style seasoning**
1 Medium cooking apple, peeled (if desired) and
cored
1/4 Tsp. Lite salt
1 1/2 Cups Vegetable Broth***
Slice the
squash in half lengthwise, remove pulp and seeds. Mix dry Butter Buds and Bakon
Seasoning with hot water. Brush lightly with liquid Butter Buds/Bakon Seasoning.
Roast on baking sheets in 425° oven for about 40 minutes.
Drain and rinse
soaked wild rice. Boil rice in 1 cup water for about 30 minutes, until some of
the rice grains burst open.
Saute the onion and celery in 2-3 tablespoons of vegetable stock until they
begin to soften. Stir in the bread cubes, wild rice, lemon rind, parsley,
poultry seasoning, salt, and add remaining broth. Chop the apple into small
pieces and add to the mixture. Stir and saute another 5 minutes. Spoon mixture
into squash halves and press down slightly. Keep in warm oven covered until
serving time. Cut each half into half again to make 8 servings. Garnish with
fresh parsley sprigs.
*To shorten preparation time, soak 1/4 cup wild
rice overnight in about 1 1/2 cups of water. You may also soak the 1/4 cup in 1
cup hot water for 1 hour.
*Available at Loma Linda Market.
***You
may use homemade vegetable broth or add Bernard Jensens Natural Vegetable
Seasoning to water to make a broth - available at Loma Linda
Market.
Calories: 155 Sodium, mg: 234
Fat, gm: 1.4 Cholesterol, mg: 0
Diabetic Exchanges: 2 bread, 1 starch
Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma
Linda University Medical Cente
Heart Healthy Food
Sponsored by the Loma Linda International Heart Institute
November
1997
[Top]