Stuffed Acorn Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with wild rice, mushrooms, herbs, apples, and nuts then topped with cheese. A cozy fall dinner or Thanksgiving main that is hearty enough for vegetarians.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 medium acorn squash (halved vertically and seeded)
- Extra-virgin olive oil (for drizzling)
- Freshly ground black pepper
- 10 ounces cremini mushrooms (stemmed and quartered)
- ¼ cup fresh sage leaves (roughly chopped, plus more small sage leaves for garnish)
- ½ medium red onion (coarsely chopped)
- 3 cups cooked brown rice/wild rice blend (from 1 cup uncooked)
- 1 large apple (diced)
- 1 cup crumbled feta cheese
- ½ cup chopped fresh parsley
- ½ cup dried cranberries
- ½ cup toasted pecans (chopped)
- ¼ cup toasted pepitas
- ¼ teaspoon sea salt (plus more for sprinkling)
- 6 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove (grated)
- ¾ teaspoon sea salt
- ¼ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 408mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.