Lemon Risotto Stuffed Squash

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• Serves

  2

Ingredients

1. 1 tsp / 5 ml butter or coconut oil
2. 1 medium leek, sliced into coins
3. 1 clove garlic
4. ⅓ cup / 80 ml wild rice, uncooked
5. 2 cups / 480 ml water
6. 1 medium acorn squash, halved
7. ½ cup / 60 ml small Brussels sprouts
8. ½ cup / 120 ml carrots, cut into bite-sized pieces
9. ¼ cup / 60 ml organic soy or dairy Greek yogurt
10. Zest of 1 lemon
11. ½ oz. / 15 ml toasted pine nuts, ground

Directions

1. Heat oven to 350°F / 180°C.
2. Slice acorn squash into halves, and clean out insides. Set aside seeds for later use.
3. Position squash halves in a baking dish peel side up, and place in oven to pre-bake.
4. Meanwhile, heat butter in a skillet over medium-high heat and add in the leek and garlic. Sauté and stir constantly until onion begins to soften.
5. Add the rice and water to the pot, and stir continuously until the rice has absorbed a bit of the water, about 20 minutes.
6. When the rice is nearly tender, add in the Brussels sprouts and carrots. Cook for another 20 minutes to soften. Rice is cooked when it can be chewed without resistance.
7. Remove the pot from the heat and stir in the yogurt, lemon zest, and pine nuts.
8. Stuff each of the two halves of the baked squash with the cooked mixture. Bake for an additional 10 minutes.

• Exchanges per Serving: 2 Carb, 2 Protein, 1 Veg
• Serving Size: Stuffed half-squash

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