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Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* Recipe

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Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian*
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Ingredients
13
Count
Nutrition
943
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
  2. Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
  3. Preheat oven to 350°F.
  4. Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
  5. Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
  6. Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
  7. Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
  8. Drain potatoes and mash them.
  9. Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
  10. Add cream mixture and goat cheese to potatoes, mashing to blend.
  11. Season potatoes with salt/pepper to taste.
  12. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
  13. Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
  14. Divide potato mixture among squash halves (about 1 cup each).
  15. Preheat oven to 400°F.
  16. Place stuffed squash in oven and bake until heated through (about 15 minutes).
  17. Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
  18. Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
  19. Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
  20. Drain excess liquid from spinach.
  21. Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 943.36 Kcal (3950 kJ)
Calories from fat 422.16 Kcal
% Daily Value*
Total Fat 46.91g 72%
Cholesterol 113.84mg 38%
Sodium 1436.11mg 60%
Potassium 2687.72mg 57%
Total Carbs 114.7g 38%
Sugars 10.76g 43%
Dietary Fiber 12.65g 51%
Protein 22.71g 45%
Vitamin C 63.7mg 106%
Vitamin A 0.4mg 14%
Iron 11mg 61%
Calcium 267.4mg 27%
Amount Per 100 g
Calories 108.27 Kcal (453 kJ)
Calories from fat 48.45 Kcal
% Daily Value*
Total Fat 5.38g 72%
Cholesterol 13.07mg 38%
Sodium 164.82mg 60%
Potassium 308.46mg 57%
Total Carbs 13.16g 38%
Sugars 1.23g 43%
Dietary Fiber 1.45g 51%
Protein 2.61g 45%
Vitamin C 7.3mg 106%
Iron 1.3mg 61%
Calcium 30.7mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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