Stuffed Acorn Squash

Stuffed Acorn Squash could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 617 calories, 10g of protein, and 16g of fat. For $1.66 per serving, you get a side dish that serves 2. 562 people were impressed by this recipe. Head to the store and pick up acorn squash, Salt & Pepper, parsley, and a few other things to make it today. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns an amazing spoonacular score of 88%. Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, Stuffed Acorn Squash, and Stuffed Acorn Squash are very similar to this recipe.

Servings: 2

 

Ingredients:

1 acorn squash, halved lengthwise and seeds removed

1 tablespoon melted butter

1/4 cup dried cranberries

2 tablespoons chopped parsley

1/4 cup pecans, chopped

1 cup Rice Select Royal Blend, cooked according to package directions

salt & pepper, to taste

1 large shallot, diced

Equipment:

oven

baking sheet

frying pan

Cooking instruction summary:

Heat the oven to 450°F and arrange a rack in the middle.Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat.Divide the rice filling among the roasted squash halves and serve immediately.

 

Step by step:


1. Heat the oven to 450°F and arrange a rack in the middle.

2. Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through.

3. Remove from heat.Divide the rice filling among the roasted squash halves and serve immediately.


Nutrition Information:

Quickview
616k Calories
9g Protein
15g Total Fat
112g Carbs
21% Health Score
Limit These
Calories
616k
31%

Fat
15g
24%

  Saturated Fat
4g
29%

Carbohydrates
112g
38%

  Sugar
11g
13%

Cholesterol
15mg
5%

Sodium
259mg
11%

Get Enough Of These
Protein
9g
20%

Manganese
2mg
100%

Vitamin K
67µg
64%

Vitamin C
30mg
37%

Vitamin B1
0.46mg
31%

Magnesium
112mg
28%

Vitamin B6
0.56mg
28%

Fiber
7g
28%

Potassium
976mg
28%

Vitamin A
1310IU
26%

Copper
0.52mg
26%

Phosphorus
230mg
23%

Selenium
15µg
23%

Vitamin B5
2mg
20%

Iron
3mg
17%

Vitamin B3
3mg
17%

Folate
57µg
14%

Zinc
1mg
13%

Calcium
119mg
12%

Vitamin B2
0.09mg
6%

Vitamin E
0.63mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Stuffed Acorn Squash -- Lynn's Recipes

 

Sweet and Savory Stuffed Acorn Squash | Clean & Delicious

 

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