Stuffed Acorn Squash
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (1)

Stuffed Acorn Squash

NUTRITION · PER SERVING215M COOK
CAL 27%·PRO 22%
CARBS 82G61% OF CAL
11G FIBER46G OTHER25G TOTAL SUGAR
FAT 21G36% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted acorn squash halves filled with seasoned wild rice, sweet potato, apple, and pecans with goat cheese. Nutritious vegetarian comfort food.

mainamericangluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1-3/4 cups chicken stock (or vegetable stock, see note 2)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon fine sea salt (reduce amount if using table salt)
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/2 tablespoon unsalted butter
  • 1-1/2 teaspoon Dijon-style mustard
  • 1/2 cup wild rice blend (like Lundberg)
  • 2 medium acorn squash
  • Olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet potato (11 ounces)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup celery (diced, about 3 stalks)
  • 1 cup finely diced yellow onion (1 small onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 cup Granny Smith apple (diced, 1 small apple)
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup roasted and salted pepitas
  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped flat-leaf parsley
  • Crumbled goat cheese (optional, but recommended)
PREP
150M
SODIUM
707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.