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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | squash (4 inch dia) | acorn squash | 1 | cup | wild rice | 2 | tablespoons | olive oil | 2 | cups pieces or slices | Mushrooms | 1 | medium (2-1/2\" dia) | Onion, chopped | 1 | carrot (7-1/2\") | Carrots | 2 | stalks medium (7-1/2 | celery | 2 | teaspoons | salt | 1/2 | teaspoon | black pepper | 3 | breasts, bone and skin removed | breast | 1/2 | cup, sliced | almonds | 1 1/2 | cups | fat free half and half/ person | 1 | tablespoon | lemon juice |
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Steps
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Sequence
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Step
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| | 1 | Cut squash in half. Scoop out the seeds. Lightly coat the inside with olive oil. Roast at 400°F until fork tender, about 45 to 60 minutes. Allow to cool and scoop the flesh out of the shell. (Note: This step can be done up to 2 days in advance.)
Cover rice with water in saucepan and bring to a boil. Remove from heat. Let soak one hour, then drain.
Heat olive oil in a large skillet. Add onion, carrot, and celery and sauté over medium heat until lightly browned. Add the mushrooms and cook until the liquid is evaporated.
In a large bowl combine rice, mushroom mixture, squash, and all remaining ingredients. Turn into a non-stick 2-quart casserole dish. Cover and bake at 350 degrees for 1 1/4 hours. Remove cover and bake uncovered an additional 20 minutes. |
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