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Apple Stuffed Squash




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Recipe By Chef Chris Koch

Nothing says autumn like apples and squash. (and maybe a pumpkin or two…) Combine both of these famous fall produce into one scrumptious dish.

Per Serving (excluding unknown items): 430 Calories; 14g Fat (27.0% calories from fat); 6g Protein; 77g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 191mg Sodium. Exchanges: 3 -½ Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 2-½ Fat; 1 Other Carbohydrates.

Serves 4

Ingredients

  • 2 acorn squash — halved and seeded
  • 1 tablespoon melted butter or margarine
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups cooked white or brown rice — (cooked in chicken broth)
  • 1 cup unsweetened applesauce
  • ½ cup chopped celery
  • ½ cup chopped toasted pecans
  • ¼ cup firmly packed brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger
  • 4 small apple wedges with peel

Directions

    1. Place squash cut‐side down in shallow baking pan. Bake at 350° 30 minutes. Turn squash cut‐side up; brush with butter. Sprinkle with salt and cinnamon.
    2. Combine rice, applesauce, celery, pecans, brown sugar, onion powder and ginger. Fill squash evenly with rice stuffing.
    3. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.
Photo by Flicker user Elizabeth Thomsen / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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