Stuffed Acorn Squash

Be the first to review
READY IN: 1hr 5mins
Recipe by Heather A.

Stuffed acorn squash has tons of nutrients that all pregnant women need, but it's especially great for expecting vegetarian mamas

Ingredients Nutrition

Directions

  1. Cut 1 medium acorn squash in half horizontally; remove seeds. Place on a baking sheet sprayed with cooking spray, cut side down. Bake at 375 degrees for 45 minutes or until tender. While squash is cooking, sauté 1/2 cup chopped onion, 1/2 cup chopped mushroom, 1/3 cup white beans and 1 clove chopped garlic in 2 teaspoons olive oil until soft, about 3-5 minutes. Add 1 cup cooked wild or brown rice and 1 Tbsp chopped pistachios to mixture and continue to stir until heated through, about 1 minute more. Set aside. Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese. Place in oven again and cook an additional 10 minutes.
  2. NUTRIENT TOTALS.
  3. Calories: 641.7.
  4. Protein: 23.6 g.
  5. Carbohydrate: 110.2 g.
  6. Dietary Fiber: 16.2 g.
  7. Total Sugars: 6.101 g.
  8. Total Fat: 16.5 g.
  9. Saturated Fat: 3.59 g.
  10. Cholesterol: 6.8 mg.
  11. Total Omega-3 FA: .438 g.
  12. Calcium: 362.5 mg.
  13. Iron: 7.457 mg.
  14. Sodium: 763.8 mg.
  15. Vitamin C: 55.4 mg.
  16. Folate: 198.2 mcg.
  17. Folic Acid: 0 mcg.
  18. Food Folate: 198.2 mcg.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a