Wild Rice, Pear & Gorgonzola-Stuffed Acorn Squash
Prep: 20 minutes
Bake: 55 minutes • Serves: 6
3 medium acorn squash (about 1½ pounds each)
1 medium fennel bulb, trimmed and cut into 1½-inch pieces (about 2 cups)
1 package (6 ounces) PICS long grain & wild rice mix
1/4 cup dried cranberries
1 large red Anjou or Bosc pear, cored and cut into 1½-inch pieces (about 1½ cups)
1/2 cup PICS shelled walnuts
1/3 cup PICS crumbled Gorgonzola cheese
3 tablespoons chopped fresh sage leaves (about 10 leaves)
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1 medium fennel bulb, trimmed and cut into 1½-inch pieces (about 2 cups)
1 package (6 ounces) PICS long grain & wild rice mix
1/4 cup dried cranberries
1 large red Anjou or Bosc pear, cored and cut into 1½-inch pieces (about 1½ cups)
1/2 cup PICS shelled walnuts
1/3 cup PICS crumbled Gorgonzola cheese
3 tablespoons chopped fresh sage leaves (about 10 leaves)
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1.Preheat oven to 375°. Cut each squash crosswise in half; remove and discard seeds. Place squash, cavity side down, on rimmed baking pan. Bake 25 minutes; add fennel to pan with squash and bake 20 minutes longer or until squash and fennel are tender. Turn squash cavity side up.
2.Meanwhile, prepare rice as label directs, adding cranberries during last 5 minutes of cooking. Fold fennel and remaining ingredients into rice mixture. Fill squash cavities with rice mixture and bake 10 minutes.
Approximate nutritional values per serving:
340 Calories, 11g Fat (3 g Saturated), 11mg Cholesterol, 564mg Sodium, 57g Carbohydrates, 7g Fiber, 10g Protein