Oh My Veggies · by Nicole★ 5.0 (3)
Stuffed Acorn Squash with Mushrooms and Chickpeas
NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 59%
CARBS 87G61% OF CAL
39G FIBER36G OTHER12G TOTAL SUGAR
FAT 13G20% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with a savory-sweet mixture of mushrooms and chickpeas. A hearty fall main course that celebrates seasonal produce.
mainamericanbeans🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium acorn squash (sliced in half and seeds removed)
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon salt (plus extra for seasoning the filling)
- 1/4 teaspoon black pepper (plus extra for seasoning the filling)
- 1 large yellow onion (diced)
- 3 cups mixed mushrooms (roughly chopped)
- 2 cups cooked chickpeas (or one 15-ounce can chickpeas, drained and rinsed)
- 1 1/2 tablespoons tamari
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons fresh sage (cut into strips)
At a glance
PER SERVING · TIME 50M
CAL 29%·PRO 59%
CARBS 87G61% OF CAL
39G FIBER36G OTHER12G TOTAL SUGAR
FAT 13G20% OF CAL
2G SAT11G 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
- 10m
- Cook
- 40m
- Sodium
- 729mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1079mg
- Calcium
- 123mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.