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| Wild Rice-Stuffed Squash
Categories: Rice, Orange Juice, Orange, Corn, Stuffed, Vegetarian, Vegetables, Diabetic
2 medium Acorn Squash
1/2 cup of Wild Rice, cooked
1 teaspoon of Orange Rind, grated
1/2 cup of Walnuts, chopped
1 - 2 tablespoons of Frozen Orange Juice, concentrate |
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Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400ºF. oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. Serves 4 One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10 Sodium: 20 Potassium: 610 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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