Persian Rice-Stuffed Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash halves filled with a fragrant Persian-spiced rice mixture studded with pistachios and tart dried cherries. Aromatic and satisfying with warm spice notes. A vegetarian main course with Middle Eastern flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 butternut squash (halved lengthwise)
- 4 tbsp olive oil (divided)
- Salt and freshly ground black pepper
- 1 red bell pepper (chopped)
- 1 package (12 oz/375 g frozen brown rice, thawed)
- 3/4 cup roasted pistachios or almonds (coarsely chopped)
- 1/2 cup finely chopped green onions
- 1/3 cup chopped dried cherries
- 1 tsp ground cinnamon
- 3/4 tsp ground cumin
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 294mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2123mg
- Calcium
- 150mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 294MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.