ACORN SQUASH AND WILD RICE (Derived from a recipe in Weight Watchers Magazine) Makes 6 servings
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1 large acorn squash Preheat oven to 350' F. Cut squash in half lengthwise and scoop out pulp and seeds. Place squash halves cut side down in a baking dish on parchment paper. Bake at 350' F for 45 minutes. Let cool, cut each half into wedges and peel the skin off. Cube the squash in 1/2 inch pieces. Set aside. 1 tsp butter 1/2 cup chopped onion 2 garlic cloves, minced Meanwhile, melt margarine in a medium sauce pan over medium-high heat. Add onion and garlic. Reduce heat to medium and saute for 3 minutes or until tender. 28 oz chicken broth 1 cup dried cranberries Juice of 1 large orange 1 tsp minced fresh Rosemary 1/4 tsp salt 1/4 tsp pepper Add broth, cranberries, orange juice, rosemary, salt and pepper to onion-garlic mixture. Bring to a boil. 3 oz wild rice 3 oz brown rice Stir in the rice. Cover. Reduce heat and simmer until rice is tender, about 1 hour, or until liquid is absorbed. Pour off any remaining liquid. 3 Tbsp chopped walnuts, toasted Reserved squash pieces Remove from heat, stir in squash and walnuts. Cover and let stand 5 minutes.