Acorn Squash, Cranberries, and Wild Rice
This is a quick and easy vegetarian meal made entirely in the microwave. The microwave takes the time factor out of cooking the squash, which can take 45–60 minutes in a conventional oven.
INGREDIENTS | SERVES 4
Serving Size ½ squash
- 2 acorn squash, whole
- 1 cup cooked wild rice
- 1 tablespoon balsamic vinegar
- ½ cup toasted pecans, chopped
- ½ cup dried cranberries
- 4 teaspoons maple syrup
Pierce the squash all over with a fork. Place squash on a paper towel in the microwave oven. Cook on high for 5 minutes, turn over, and cook for 10 more minutes. Let stand 5 to 10 minutes.
Meanwhile, combine the cooked wild rice, balsamic vinegar, pecans, and dried cranberries. Set aside.
Cut the squash in half, remove the seeds, and place cut-side up in a casseroledish.
Spoon the wild rice mixture into the hollowed-out squash. Cover and cook on high in the microwave for several minutes to heat through.
Drizzle maple syrup on top before serving.
Calories: 295.75
Protein: 4.74 grams
Carbohydrates: 48.93 grams
Fiber: 6.53 grams
Fat: 11.08 grams
All-American
The combination of wild rice and cranberries is as American as a dish can be! Both of these ingredients were originally cultivated by Native Americans, who introduced them to the colonists. The sweet yet tart flavor of the cranberries pairs well with the nutty flavor of the rice and gives you all the fiber you need.
