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  • Acorn Squash And Wild Rice

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    Acorn Squash And Wild Rice
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Acorn squash (1 1/2lb each)
    • 1/2 lb Brussel sprouts small
    • 2 tsp Extra virgin olive oil
    • 1 c. onion diced
    • 1 tsp Fennel seeds
    • 1 tsp Dry marjoram
    • 1/4 c. fresh sage chopped
    • 1/4 c. Fresh orange juice
    • 2 tsp Fresh lemon juice
    • 1/8 tsp Freshly grnd black pepper
    • 2 c. wild rice cooked

    Directions

    1. 1. Preheat the oven to 350 degrees (F).
    2. 2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake till tender, about 45 min.
    3. 3. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 min, or possibly till tender. Set aside.
    4. 4. Meanwhile, in a large skillet, heat the oil over low heat. Add in the onion and saute/fry for 10 min, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 min. Stir in the cooked wild rice and the Brussels sprouts and heat through.
    5. 5. Spoon the wild rice and Brussels sprout mix into the squash cavities. Serve immediately.
    6. I often microwave the acorn squash by placing in a shallow glass pan with about 1/2-inch of water, covering with saran wrap and nuking for about 10 min or possibly till tender.

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