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Stuffed Acorn Squash

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Ingredients
  Brown rice 1 1⁄2 Cup (24 tbs), cooked
  Dried whole wheat bread crumbs 1⁄2 Cup (8 tbs)
  Onion 1 , finely chopped
  Egg whites 2 , slightly beaten
  Sage 1⁄2 Teaspoon
  Parsley 2 Teaspoon, chopped
  Black pepper 1 Teaspoon
  Acorn squash 3
Directions

1. Combine all ingredients except squash.
2. Cut squash in half. Clean out seeds and discard them.
3. Fill each squash half with rice mixture, heaping slightly.
4. Place squash in a nonstick casserole. Seal with foil. Bake at 350° until squash is tender, about 1 hour.

Recipe Summary

Cuisine: 
American

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4.1325
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2399 Calories from Fat 108

% Daily Value*

Total Fat 13 g20%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 319.1 mg13.3%

Total Carbohydrates 542 g180.6%

Dietary Fiber 58.5 g233.9%

Sugars 6.3 g

Protein 64 g128.9%

Vitamin A 184.5% Vitamin C 454.4%

Calcium 90.6% Iron 128.8%

*Based on a 2000 Calorie diet

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Stuffed Acorn Squash Recipe