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Wild Rice & Cranberry Vegetarian Stuffed Squash
wild rice & cranberry take on vegetarian stuffed squash, with butternut squash, wild rice, dried cranberries and sage.
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- 50 min
- Calories
- 454 kcal
- Protein
- 8.7 g
- Carbohydrates
- 93 g
- Fat
- 8.7 g
- Fiber
- 10.9 g
Ingredients
- 210 g butternut squash
- 150 g wild rice
- 40 g dried cranberries
- 5 g sage
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the butternut squash and dried cranberries as needed.
- Roast squash halves; fill with cooked grains, legumes, and vegetables; bake again.
- Combine the butternut squash with wild rice and dried cranberries; season with sage and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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