Try this Acorn Squash Stuffed with Wild Rice recipe, or contribute your own.
Suggest a better descriptionIn a saucepan over high heat, combine the wild rice, 4 cups of water and 1 teaspoon salt. Bring to a boil, reduce the heat to low, cover partially and simmer until tender. about 4 minutes. Drain and set aside.
Meanwhile, drain the Shitake mushrooms, reserving the liquid. Squeeze all the liquid from the mushrooms and pat them dry with paper towel. Remove the tough stems and cut the caps into slivers. set aside.
Preheat the oven to 400 degrees. Oil a roasting pan. Place the squash halves, cut sides down, in the pan. Roast until the edges are soft but the centers are firm, about 35 minutes. While the squash id roasting, in a large frying pan over medium low heat, melt the butter with 1 tablespoon olive oil. Add the onion, celery and carrot and cook, stirring often, until the onion is translucent and the other vegetables are tender crisp, abut 12 minutes.
Season with the marjoram, and coarse salt and pepper to taste. Stir in the mushrooms and saute for 1 minute. Add the Madeira and cook until it is absorbed, abut 2 minutes. If the mixture is dry add a few more drops of olive oil, then stir in cooked rice. Adjust the seasonings.
Remove the squash from the oven, turn cut sides up and spoon 1/2 teaspoon maple syrup over each cavity. Divide the stuffing into the squash halves. Drizzle about 1 tablespoon of the reserved mushroom liquid over each half. Return the squash to the oven and continue to roast until the squash is tender when pierced with a fork about 30 minutes longer. If the stuffing is browning too fast turn the oven down to 350 degrees or loosely tent with aluminum foil.
Meanwhile, in a dry frying pan over high heat toast the pecans shaking the pan constantly, until the nuts begin to darken 3 to 4 minutes. Transfer the squash halves to warmed individual plates and sprinkle the pecans on top. Serve immediately.
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Serving Size: 1 Serving (1728g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1628 | ||
Calories from Fat: 616 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.5g | 91 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 2455.1mg | 85 % | |
Potassium 5683mg | 150 % | |
Total Carbohydrate 247.4g | 73 % | |
Dietary Fiber 35.9g | 143 % | |
Sugars, other 211.6g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1628
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