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Succotash Stuffed Acorn Squash

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Ingredients
  Acorn squash 2 , halved through the stem and seeded
  Frozen lima hearts 1 1⁄2 Cup (24 tbs), thawed
  Frozen corn kernels 1 1⁄2 Cup (24 tbs), thawed
  Stalk celery 1 , thinly sliced
  Plum tomato 1 , chopped
  Shallot 1 Small, minced
  Chili powder 2 Tablespoon
  Chilli powder 2 Tablespoon
  Fresh lime juice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Mustard powder 1⁄4 Teaspoon
Directions

1 Preheat the oven to 350°F. Spray a large jelly-roll pan with canola nonstick spray. Place the squash, cut-side down, on the pan. Bake until tender, about 40 minutes. Let cool 10 minutes.
2 Meanwhile, to make the filling, combine the remaining ingredients in a large bowl.
3 Transfer the squash, cut-side up, to a large baking dish. Stuff the filling into each squash half, mounding 'it in the center. Bake until heated through, about 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 160

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1698.9 mg70.8%

Total Carbohydrates 335 g111.6%

Dietary Fiber 68.6 g274.2%

Sugars 19 g

Protein 55 g109.2%

Vitamin A 509.3% Vitamin C 501.8%

Calcium 83% Iron 178.7%

*Based on a 2000 Calorie diet

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Succotash Stuffed Acorn Squash Recipe