Serves: 8
Total Calories: 382

4 medium acorn squash
1 pound mushrooms, chopped
2 cups chopped onions
2 garlic cloves, mashed
1/2 cup minced fresh parsley
1 teaspoon dried basil
4 tablespoons dry white wine
1 1/2 cups wild/brown rice blend, cooked

Cut squashes in half lengthwise. Remove seeds and bake for 30–35 minutes at 350°. Meanwhile, sauté mushrooms, onion, and garlic in a lightly oiled skillet until ingredients are lightly browned. Combine with herbs, wine, and cooked rice. Set aside.

Remove pulp from cooked squash and transfer to a large mixing bowl. Blend in the vegetable-rice mixture and spoon into each squash shell. Sprinkle with freshly ground pepper, paprika, and a little more parsley. Bake at 350° for 25–30 minutes, or until heated through.

Nutritional Facts:

Serves: 8
Total Calories: 382
Calories from Fat: 3

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