Stuffed Acorn Squash
Ingredients (serves four) 2 large acorn squash, halved and seeded
1 cup of shredded carrots
1 cup garbanzo beans, drained
1 tbsp. of cumin
1/2 cup dried cranberries
1/2 cup of slivered almonds
Salt and pepper to taste
2 cups cooked wild rice in chicken brothDirections1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender.
3. Heat the skillet over medium heat and begin to add in the ingredients as listed above. Mix in the garbanzo beans, shredded carrots, dried cranberries and slivered almonds. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Once vegetables are cooked, mix in the cooked wild rice.
5. Stuff squash halves with the skillet mixture to serve.Recipe provided by Rania Batayneh, MPH, America's Eating Strategist.For more healthy tips, visit EssentialNutritionforyou.com
1 cup of shredded carrots
1 cup garbanzo beans, drained
1 tbsp. of cumin
1/2 cup dried cranberries
1/2 cup of slivered almonds
Salt and pepper to taste
2 cups cooked wild rice in chicken brothDirections1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender.
3. Heat the skillet over medium heat and begin to add in the ingredients as listed above. Mix in the garbanzo beans, shredded carrots, dried cranberries and slivered almonds. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Once vegetables are cooked, mix in the cooked wild rice.
5. Stuff squash halves with the skillet mixture to serve.Recipe provided by Rania Batayneh, MPH, America's Eating Strategist.For more healthy tips, visit EssentialNutritionforyou.com
Copyright 2009 by KPTV.com. All rights reserved.
This material may not be published, broadcast, rewritten or redistributed.
