FeelGoodFoodie · by Yumna Jawad★ 5.0 (4)
Stuffed Acorn Squash Recipe
NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 33%
CARBS 61G40% OF CAL
13G FIBER35G OTHER13G TOTAL SUGAR
FAT 40G59% OF CAL
5G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with chickpeas, walnuts, sun-dried tomatoes, and spinach. A hearty, plant-based main dish.
mainmediterranean🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 1 cup chopped walnuts
- ¼ cup julienned sun-dried tomatoes (plus 2 tablespoons of the oil)
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 (15-ounce can) chickpeas (drained and rinsed)
- 2 cups fresh spinach (roughly chopped)
- 1 teaspoon cumin
- 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 60M
CAL 31%·PRO 33%
CARBS 61G40% OF CAL
13G FIBER35G OTHER13G TOTAL SUGAR
FAT 40G59% OF CAL
5G SAT35G 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
- 20m
- Cook
- 40m
- Sodium
- 939mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1160mg
- Calcium
- 179mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.