Directions:
- In a large saucepan, cook the wild rice according to package directions. Use 1 cup stock in place of 1 cup of the water. Use , meanwhile, cook brown rice in the remaining 2 cups stock. Combine and add sage and thyme.
- In a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
- Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
- Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.85 Kcal (1402 kJ) | ||
| Calories from fat | 113.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 19% | |
|---|---|---|---|
| Sodium | 93.31mg | 4% | |
| Potassium | 1091.18mg | 23% | |
| Total Carbs | 54.79g | 18% | |
| Sugars | 8.92g | 36% | |
| Dietary Fiber | 11.26g | 45% | |
| Protein | 7.68g | 15% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 3.9mg | 22% | |
| Calcium | 126.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 81.02 Kcal (339 kJ) | ||
| Calories from fat | 27.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 19% | |
|---|---|---|---|
| Sodium | 22.58mg | 4% | |
| Potassium | 264.03mg | 23% | |
| Total Carbs | 13.26g | 18% | |
| Sugars | 2.16g | 36% | |
| Dietary Fiber | 2.72g | 45% | |
| Protein | 1.86g | 15% | |
| Vitamin C | 8.6mg | 59% | |
| Iron | 0.9mg | 22% | |
| Calcium | 30.5mg | 13% | |
* 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.
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