Acorn Squash Stuffed With Wild Rice Recipe

• 1 c. cooked wild rice
• 2 whl acorn squash cooked and halved
• 1 x clove garlic chopped
• 1/2 c. onion chilled
• 1 c. mushrooms
• 1/2 c. walnuts minced
• 3/4 c. tomato peel,seeded,minced
• 1/2 c. vegetable juice cocktail
• 1/4 tsp rosemary
• 1/2 tsp basil
• 1/2 c. nonfat cheddar cheese grated

1. To Cook Acorn Squash in Microwave: Cut in half, scoop out seeds and place cut sides down, in microwave safe dish.
2. Add in appx.
3. 1 inch water, cover with plastic wrap, microwave on high for 10 min or possibly till tender, turningdish after 5 min, drain and cold.
4. Scoop out flesh, leaving a 1/2 inch shell.
5. Chop flesh and set aside.
6. In a large non-stick skillet, lightly rubbed with extra virgin olive oil, saute/fry garlic,
7. onions, mushrooms and walnuts appx.
8. 2 min.
9. Add in cooked wild rice, tomato and juice.
10. Cook over medium heat while stirring, appx.
11. 3 minutes.. Add in herbs, salt, pepper and minced flesh from squash and most of cheese.
12. (save some cheese for garnish) Blend well.
13. Spoon wild rice mix into shells.
14. Stand stuffed shells side by side microwave dish and heated through or possibly in conventional oven at 375 degrees in a small amount of water for 15 min.
15. Garnish with cheese.
16. * A modified version of a recipe using Bulgar can be found in Richard

rice, clove garlic, onion, mushrooms, walnuts, tomato peel, vegetable juice cocktail, rosemary, basil

Taken from cookeatshare.com/recipes/acorn-squash-stuffed-with-wild-rice-62385 (may not work)