*  Exported from  MasterCook  *
                         Wild Rice and Acorn Squash
 Recipe By     : Steven Raichlen for Prevention (Oct/96)
 Serving Size  : 4    Preparation Time :2:15
 Categories    : Grain Vegetable                  Casserole
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      small         acorn squash -- halved widthwise
    1 1/2  cups          wild rice
    2      tablespoons   extra-virgin olive oil
      1/2  cup           chopped onion
    3      stalks        celery -- chopped
    3      cloves        garlic -- minced
    1                    green bell pepper -- diced
    1                    red bell pepper -- diced
    1                    firm apple -- diced
    1      cup           corn kernels
      1/4  cup           chopped fresh herbs
      1/3  cup           grated Parmesan Cheese
                         ground black pepper
 HERBAL CHOICES: thyme, basil, oregano, parsley, chives.
 Preheat oven to 350F. Cut a 1/4-inch siice off ends of of squash halves to prev
 ent wobbling. Remove seeds. Bake, open side down, on a lightly sprayed baking s
 heet until soft (40 min.). Cool.
 Rinse rice. Place in a medium pot with water to cover by 4 inches. Bring to a b
 oil, reduce heat and simmer, uncovered, until tender (1 hour). Add water as nee
 ded to keep rice from drying. Drain well.
 Heat oil in a large non-stick skillet. Add onions, celery, garlic and peppers a
 nd cook over medium heat until browned (5 min.). Stir in apple and corn and coo
 until apple loses rawness (3 minutes). Add rice and herbs and cook for 1 min. S
 tir in cheese and ground pepper to taste. 
 Spoon rice mixture into a shallow baking dish and nestle squash halves into it,
  filling each with some rice mixture. Bake at 400F for 10 to 15 minutes. Serves
 [576 cals/10.7g fat]
 This recipe was archived at Mc-Recipe. Part of a “COLLECTION (5) Grain and Vege
 table Casseroles,” [PATh 15 Oc 96]
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