A flavorful side dish of squash, stuffed with rice, pecans and Gouda cheese.Yield: 6 servings
Difficulty Rating: Easy
Nutritional Highlights: Pecans contain heart-healthy fats along with antioxidants to help fight disease and lower cholesterol.Recipe From: Illinois Farm Bureau Partners
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- 3 large acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- ½ cup apple brandy
- ¼ cup apple cider
- 3 cups cooked long-grain wild rice
- 2 egg yolks
- 1 cup toasted pecans
- 1 cup grated Gouda cheese
- 1 tablespoon fresh sage
- 1 tablespoon Dijon mustard
- Heat oven to 375 degrees. Place squash in a large baking dish.
- Heat oil in a large sauté pan over high heat. Add onions and garlic and saute 2 minutes. Remove pan from heat and add brandy and cider. Set pan over high heat and reduce until mixture is nearly evaporated, about 4 minutes.
- Remove pan from heat and let cool. Transfer cooled mixture to a large bowl.
- Add remaining ingredients, mixing well.
- Divide stuffing among prepared squash. Bake until squash is tender, about an hour. Serve warm.
Nutrition Facts (per serving): Calories – 500, Fat – 29.1g, Dietary Fiber – 5.9g, Protein – 15.8g, Vitamin A – 24%, Vitamin C – 46%, Calcium – 34%, Iron – 18%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.