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Title: Wild Rice-Stuffed Squash
Categories: Vegetable Diabetic
Yield: 4 Servings

2mdAcorn Squash
1/2cWild Rice, cooked
1tsOrange Rind, grated
1/2cWalnuts, chopped
1tbTo 2 tb Frozen Orange Juice

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.

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.