Acorn Cabbage Bake
|Acorn squash||2 Large|
|Ground beef||1⁄2 Pound|
|Unsalted butter||2 Tablespoon|
|Shredded cabbage||2 Cup (32 tbs)|
|Sunflower seeds||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried sage||1⁄2 Teaspoon|
Preheat oven to 400Â°F.
Cut acorn squash in half lengthwise and scoop out seeds and fibers.
Place squash in a baking pan, cut side down, and add 1/2 inch of water.
Bake 20 minutes.
Meanwhile, saute ground beef in a skillet until browned.
Drain off excess fat.
Add butter, onion, apple, cabbage, and sunflower seeds and cook until vegetables are tender.
Add seasonings and mix well.
Turn squash halves cut side up and fill centers with cabbage mixture.
Return to baking pan and bake 30 minutes longer.
Calories 513 Calories from Fat 227
% Daily Value*
Total Fat 26 g39.5%
Saturated Fat 9.9 g49.4%
Trans Fat 0 g
Cholesterol 56.1 mg18.7%
Sodium 68.1 mg2.8%
Total Carbohydrates 65 g21.5%
Dietary Fiber 10.9 g43.5%
Sugars 6.1 g
Protein 16 g32.6%
Vitamin A 42.5% Vitamin C 122.1%
Calcium 21.6% Iron 29.2%
*Based on a 2000 Calorie diet