Diethood · by Katerina Petrovska★ 5.0 (8)
Stuffed Acorn Squash
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 15%
CARBS 83G67% OF CAL
11G FIBER40G OTHER33G TOTAL SUGAR
FAT 18G33% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Acorn squash halves filled with rice, apples, pecans, and cranberries. Warm, hearty, and naturally sweet with an elegant presentation for a vegetarian dinner.
mainamerican🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash, (halved, seeds removed)
- 1 small yellow onion, (diced)
- 3 cloves garlic, (pressed or minced)
- 2 tablespoons olive oil, (divided)
- 1-½ to 2 cups cooked rice, (you can also use cooked quinoa)
- ¾ cup chopped cooked sweet potato or cooked carrots
- ⅔ cup dried cranberries, (chopped)
- ½ cup finely chopped apples
- ½ cup pecan pieces
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried sage
- Salt and freshly ground black pepper, (to taste)
- ¾ cup low sodium vegetable broth
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 15%
CARBS 83G67% OF CAL
11G FIBER40G OTHER33G TOTAL SUGAR
FAT 18G33% OF CAL
2G SAT16G UNSAT
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
- 45m
- Sodium
- 502mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.