Lunch

Wild rice and goat cheese stuffed acorn squash(apron recipe) is for Lunch.

Wild rice and goat cheese stuffed acorn squash(apron recipe) takes 5 minutes to prepare.

Wild rice and goat cheese stuffed acorn squash(apron recipe) takes 40 minutes to cook.

Wild rice and goat cheese stuffed acorn squash(apron recipe) makes 4 servings.

The ingredients for Wild rice and goat cheese stuffed acorn squash(apron recipe) are:

2 acorn squash halved lengthwise, de-deeded
1 tbsp olive oil
1/2 tsp salt
1 1/2 cup cooked wild rice
2 oz goat cheese
1/2 cup toasted pecans ,chopped
1/3 cup pitted dates ,chopped
1/4 tsp ground black pepper
1/4 tsp ground cumin
1/4 tsp ground cinnamon
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Here is how you make Wild rice and goat cheese stuffed acorn squash(apron recipe):

preheat oven to 435F.Line a baking sheet with foil.Place squash,cut side up onto foilbrush with oil,sprinkle with salt,roast for25 to 30 minutes,until tender.Remove from oven.In a bowl combine rice,cheese,pecans,dates,remaining olive oil,pepper ground cumin and cinnamon.Stir to combine place some of mixture in center of each cooked squash,turn oven to broil,insert squash and broil for 2 -3 minutes about 4 inches away from heat. serves 4Serving Size:?makes 4 servings.

The nutritional information for Wild rice and goat cheese stuffed acorn squash(apron recipe) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.5

• Total Fat: 17.9 g
• Cholesterol: 12.5 mg
• Sodium: 565.6 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 5.9 g
• Protein: 7.8 g