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Wild Rice Stuffed Acorn Squash


Thursday, January 01, 2004
Vegetarian/Appetizers-Side Dish
1 Acorn Squash, sliced in half end to end2 Cups Wild Rice, your favorite recipe
1/2 cup Diced Apple
1/2 cup Toasted Pecans
1 tsp. fresh sage
Lay squash cut side down on oiled pan and roast at 325 for 40 minutes
Removed seeds, spoon out meat and dice.
Blend squash with apples, rice, Pecans and sage. Stuff Hollowed squash.
Bake for 20 Minutes till warmed through.
Salt and Pepper to taste.
Nutrition Facts:
Gary Coffelt, Executive Chef - The Doubletree Hotel at Warren Place
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