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Healthy Holiday Stuffing Recipe
Published: Sunday, December 21, 2008
Looking for a fantastic holiday recipe for that perfect side dish? Tired of the same food each year? Need to lighten up your table? Then look no further, this Acorn Squash with Cranberry Walnut Stuffing recipe will fill tummies, not expand them.
This healthier side dish choice uses acorn squash and brown rice to create a healthy and interesting stuffing that you don’t have to feel guilty about.
3 small acorn squash (about 4 inches in diameter)
1 cup cooked brown rice
1 cup unseasoned croutons
1 medium onion, chopped
½ cup fat-free, low-sodium chicken broth
¼ cup dried cranberries
2 Tablespoons dry roasted walnuts, chopped
1 Tablespoon acceptable tub margarine
1 teaspoon dried sage
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
¼ cup water
Preheat oven to 400 degrees. Cut each squash in half. Scoop out and discard the seeds and strings.
In a large bowl, mix remaining ingredients. Fill the squash halves loosely with the stuffing mixture. Pour the water into a 13x9x2-inch casserole dish. Place the squash halves with the filled side up in the dish.
Bake, covered, for 1 hour to 1 hour and 15 minutes or until the squash is tender when pierced with the tip of a knife.
Click here for nutritional information.
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