WW Recipe Harvest Stuffed Squash

This is so beautiful - just how healthy food should look. 




I have adapted the recipe from a WW magazine recipe.  Once I make it myself, I will post the pictures.   


Vegetable broth, homemade or your favorite healthy broth -  2-1/2 cups
Wild rice or black rice -  1/2 cup
Other grain - Whole Barley, Quinoa, etc. - 1/2 cup
Corn, organic - 1/2 cup

Onion, large, diced
Garlic, 2 cloves, diced
Fennel bulb, diced   (or celery or bok choy)
Carrots, 3 very large or equivalent, shredded
Mushrooms, your favorite variety, 1 cup diced

Cranberries, fresh or dried, unsweetened - 1/2 cup
1/4 cup raw sunflower seeds or walnuts (chopped)

• Cut out a cap around the top of the squash.  Scoop out the seeds and strings.  
• Dice the vegetables and water saute.   
• Cook the grains you are using in the vegetable broth. 
• Transfer grains and vegetables to a large bowl, add mushrooms, cranberries, and seeds. 
• Bake at 350 degrees for 2 hours.  
• Cut into wedges to serve