Sweet Wild Rice-Stuffed Acorn Squash

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
512
FAT
36%
CHOL
8%
SOD
8%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

2 acorn squash, halved lengthwise with seeds removed

2 Tbsp butter, melted

1 cup wild rice blend

2 cups vegetable or chicken broth

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

2 tsp cumin

1 tsp cayenne

¼ tsp coriander

¾ cup pomegranate arils

½ cup raisins

3 cups kale or mixed greens blend

1 Tbsp parsley, chopped

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