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Stuffed Acorn Squash

Heart.Foods's picture
  Acorn squash 3 Small (About 4 Inches In Diameter)
  Cooked rice 1 Cup (16 tbs)
  Herb seasoned stuffing mix 1 Cup (16 tbs) (Crumb Style)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs) (Homemade / Commercial Low Sodium Variety)
  Raisins 1⁄4 Cup (4 tbs)
  Unsalted dry roasted walnuts 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper 1⁄4 Teaspoon

Preheat oven to 400° F.
Cut each squash in half and spoon out seeds.
Set aside.
In a bowl, combine all ingredients except squash.
Fill squash halves loosely with stuffing mixture.
Place squash halves in a 9-x-13-inch pan and cover with foil.
Bake 1 to 1 1/2 hours, or until squash is tender when pierced with the tip of a knife.

Recipe Summary

Side Dish

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 455

% Daily Value*

Total Fat 55 g84.8%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 613.9 mg25.6%

Total Carbohydrates 281 g93.8%

Dietary Fiber 33.3 g133%

Sugars 34.2 g

Protein 34 g68.6%

Vitamin A 110.5% Vitamin C 288.8%

Calcium 68.6% Iron 101.8%

*Based on a 2000 Calorie diet

Stuffed Acorn Squash Recipe