Roasted Acorn Squash Stuffed with Sweet Potatoes and Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves stuffed with sweet potatoes, rice, apples, and pepita seeds. A vegetarian showstopper that works as a main course or elegant side dish for special meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Knorr Selects Asiago Cheese & Cracked Black Pepper Rice
- 2 sweet potatoes (peeled and chopped)
- 2 to 3 small acorn squash (halved and seeded)
- olive oil
- salt and pepper
- 1 ½ cups water
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 apple (chopped)
- 1 avocado (pitted, peeled, and chopped)
- pepita seeds (optional)
- 3 tablespoons chopped cilantro (optional)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 952mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1409mg
- Calcium
- 176mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 952MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.