Belly Full · by Amy Flanigan★ 5.0 (9)
Wild Rice Stuffed Acorn Squash
NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 14%
CARBS 66G70% OF CAL
12G FIBER29G OTHER25G TOTAL SUGAR
FAT 14G32% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with nutty wild rice, tart dried cranberries, and toasted pecans. A substantial side dish or vegetarian main course.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash ((1 1/2 pounds each))
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 ounce box wild rice blend with seasoning packet
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
At a glance
PER SERVING · TIME 55M
CAL 19%·PRO 14%
CARBS 66G70% OF CAL
12G FIBER29G OTHER25G TOTAL SUGAR
FAT 14G32% OF CAL
2G SAT12G 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
- 40m
- Sodium
- 386mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1229mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.