PCOS Stuffed Squash - Acorn Squash Stuffed with Wild Rice and Cranberries
Nutrition per Serving
350
Calories
8g
Protein
60g
Carbs
10g
Fat
Grocery list: Acorn squash, wild rice, dried cranberries, olive oil, salt, pepper. This recipe has a low GI due to the use of wild rice and acorn squash.
Ingredients
2 acorn squash, 1 cup wild rice, 1/2 cup dried cranberries, 1 tablespoon olive oil, Salt and pepper to taste
Instructions
1. Preheat oven to 375 degrees. 2. Cut acorn squash in half and remove seeds. 3. Brush squash with olive oil, season with salt and pepper, and place on a baking sheet. 4. Bake for 45 minutes or until tender. 5. While squash is baking, cook wild rice according to package instructions. 6. Stir in dried cranberries during the last 5 minutes of cooking. 7. Fill each squash half with the rice and cranberry mixture. 8. Serve warm.
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