The sweetness of the apple here complements the delicate flavours of squash, celery and thyme.
Tips
For convenience, use leftover or canned wild rice and omit step 1.
Makes 4 servings
Cooking time: 1.5 hours
Ingredients
1/4 cup wild rice, rinsed 60 mL
2 small acorn squash, halved and cored
1 Tbsp plus 2 tsp canola oil 25 mL
1/2 cup finely chopped onion 125 mL
2 garlic cloves, finely chopped
2 celery stalks, diced
1 large red apple, unpeeled and diced
1 Tbsp fresh thyme 15 mL
Instructions
1. In glass or metal bowl, cover wild rice with 1 cup (500 mL) boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.
2. Preheat oven to 400⁰F (200⁰C).
3. Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
4. Place squash, flat side down, on parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
5. Five minutes before squash finish cooking, prepare stuffing. In nonstick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook for 2 minutes. Add rice and thyme; mix well.
6. Remove squash from oven and stuff with wild rice blend. Serve.
Notes
Serving size: 1/2 squash
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar. To download the latest recipes, visit diabetes.ca/calendar.
http://www.diabetes.ca/diabetes-and-you/recipes/wild-rice-and-apple-stuffed-acorn-squash