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Acorn Squash Stuffed With Wild Rice, Hazelnuts And Dried Cranberries

1 fave | 2 recommends
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Epicurious
Related tags
sides vegetarian christmas thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
1158
FAT
114%
CHOL
5%
SOD
168%

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Ingredients for 6 servings

7 cups water

2 cups wild rice (about 12 ounces)

3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded

2 tablespoons (1/4 stick) butter

2 cups finely chopped onions

2 teaspoons crumbled dried sage leaves

2 tablespoons fresh lemon juice

1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)

1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)

1/4 cup chopped fresh parsley

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