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Ingredients
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⅓ cup wild rice
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2 ⅔ cups water
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1 acorn squash, halved and seeded
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⅓ cup cranberries
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½ pound ground venison
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½ cup brown sugar
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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1 pinch Salt and pepper to taste
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¼ cup butter
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
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Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
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Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
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Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
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Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.
Nutrition Facts (per serving)
367 | Calories |
13g | Fat |
52g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 367 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 40% |
Cholesterol 70mg | 23% |
Sodium 114mg | 5% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 3g | 12% |
Total Sugars 30g | |
Protein 14g | 28% |
Vitamin C 15mg | 16% |
Calcium 80mg | 6% |
Iron 3mg | 17% |
Potassium 660mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.