Wild rice-stuffed squash

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Wild Rice-Stuffed Squash
  Categories: Diabetic, Vegetables, Vegetarian, Rice
       Yield: 4 servings
  
       2 md Acorn Squash;
     1/2 c  Wild Rice; cooked
       1 ts Orange Rind; grated
     1/2 c  Walnuts; chopped
       1 tb To 2 tb Frozen Orange Juice;
            Concentrate
  
   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-degree 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.
   
   One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
   Sodium: 20 Potassium: 610 Cholesterol: 0
   
   Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges
   
   Source: Holiday Cookbook, American Diabetes Association, ISBN
   0-13-024894-0, by Betty Wedman, M.S.,R.D.
  
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