Cookie and Kate · by Cookie and Kate★ 4.9
Vegetarian Stuffed Acorn Squash
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 33%
CARBS 51G47% OF CAL
6G FIBER0G ADDED0G INTRINSIC31G OTHER14G TOTAL SUGAR
FAT 21G43% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with herbed quinoa, cranberries, nuts, and melted cheese. A hearty, impressive vegetarian main for any occasion.
mainamerican🍪 sheet pan🥄 saucepan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1/4 cup dried cranberries
- 1/4 cup raw pepitas (hulled pumpkin seeds)
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- 3/4 cup grated Parmesan cheese
- 1/2 cup crumbled goat cheese or feta
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 33%
CARBS 51G47% OF CAL
6G FIBER0G ADDED0G INTRINSIC31G OTHER14G TOTAL SUGAR
FAT 21G43% OF CAL
7G SAT13G 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
- 731mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 983mg
- Calcium
- 312mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 731MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.