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Wild Rice Stuffed Squash Recipe
|Canned reduced sodium chicken broth||29 Ounce (2 Cans ,14 1/2-Ounce Each)|
|Dried thyme||1 Teaspoon, crushed|
|Uncooked wild rice||2⁄3 Cup (10.67 tbs), rinsed|
|Leeks||3 Medium, green parts removed, ends trimmed, and chopped for 1 cup|
|Uncooked long grain rice||2⁄3 Cup (10.67 tbs)|
|Winter squash||12 Small (Such As Acorn, Sweet Dumpling, Or Golden Nugget, Each About 3 1/2 To 4 Inches In Diameter)|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut up|
|Dried cranberries/Dried currants||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs), snipped|
|Fresh sage leaves||4 (Optional)|
Calories 703 Calories from Fat 125
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 30.2 mg
Sodium 561.2 mg23.4%
Total Carbohydrates 140 g46.6%
Dietary Fiber 15.4 g61.7%
Sugars 40.5 g
Protein 16 g31%
Vitamin A 226.4% Vitamin C 148.9%
Calcium 28.9% Iron 50.2%
*Based on a 2000 Calorie diet
Add uncooked wild rice; reduce heat.
Cook, covered, for 30 minutes.
Add leeks and uncooked long grain rice.
Cover and simmer 15 minutes more or until rice is tender.
Let stand, covered, 5 minutes.
Drain excess liquid, if necessary.
Meanwhile, wash squash; cut off and discard the top one-third from the stem end of each.
Scrape out seeds with a spoon.
Place squash, cut sides down, in a 15x10x1-inch baking pan.
Bake in a 350° oven for 50 minutes or until tender.
Remove and set aside.
Stir butter, dried cranberries, dried apricots, salt, and pepper into rice mixture until butter melts.
Mound stuffing into squash.
Return to baking pan.
Cover with foil.
Bake in a 350° oven for 20 to 25 minutes or until heated through.
Garnish with sage leaves and kumquats, if desired.