Stuffed acorn squash
Nutrition Facts
Serving Size 1/2 squash
Calories 267
| Amount Per Serving | ||
| Monounsaturated fat | 5 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 10 g | |
| Sodium | 284 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 8 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.
Ingredients
(Serves 4)- 2 medium acorn squashes, cut in half with seeds removed
- 1 tablespoon olive oil
- 2 cups chopped Granny Smith or Honeycrisp apples
- 1/2 cup chopped shallots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 4 cloves garlic, chopped
- 1 cup cooked quinoa
- 1/4 cup chopped unsalted pecans
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.