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    You are in: Home / Recipes / Tex-Mex Stuffed Acorn Squash Recipe
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    Tex-Mex Stuffed Acorn Squash

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    2 Total Reviews

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    • on October 31, 2010

      This was great! I did add some onions, salsa, and cilantro, which I think made it extra tasty. The kids weren't thrilled about it but they ate it anyway. I will definitely make this again for myself.

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    • on July 05, 2009

      Delicious! This was a welcome change of pace. I would have never dreamt of putting squash, black beans, and pine nuts together but it was a heavenly combination. I made as directed except that I topped it with No-Cheese Cheeze Sauce/Dip instead of Monterey Jack to make it vegan. Made for April 2009 Vegetarian Swap. Update July 2009: I made this again using 1 acorn squash and 1 large zucchini. I LOVED it with the zucchini. Also, this time I used chunky salsa in place of the tomatoes and veganrella brand vegan cheese. Definitely a versatile "keeper" of a recipe.

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    Nutritional Facts for Tex-Mex Stuffed Acorn Squash

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.8
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 3.9 g
    Cholesterol 12.5 mg
    Sodium 87.3 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 8.4 g
    Sugars 1.9 g
    Protein 11.9 g


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