Wild Rice-stuffed Squash

Ingredients

 * 2 med acorn squash
 * 1/2 cup wild rice, cooked
 * 1 tsp orange rind, grated
 * 1/2 cup walnuts, chopped
 * 1 tbsp to 2 tb frozen orange juice
 * concentrate

Directions
Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400°F oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. Serves 4 one serving = calories: 204 carbohydrates: 28 protein: 5 fat: 10 sodium: 20 potassium: 610 cholesterol: 0 exchange value: 2 bread exchanges + 2 fat exchanges