Wild Rice-Stuffed Squash

Recipe Ingredients

2		Acorn squash (medium)
1/2 cup	80g / 2.8oz	Wild rice - cooked
1 teaspoon	5ml	Orange rind - grated
1/2 cup	73g / 2.6oz	Walnuts - chopped
1 tablespoon	15ml	To 2 tb frozen orange juice
		Concentrate

Recipe Instructions

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 400-degree 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.

Source:
Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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