Autumn Acorn Squash Recipe

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Ingredients:

Serving

Directions:

Cut squash in half and discard seeds; set squash aside.
In a skillet over medium heat, cook turkey until no longer pink; drain.
Add egg, rice, apple, cranberries, celery, salt, parsley, allspice and cardamom.
Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2 baking dish. Fill dish with hot water to a depth of 1/2 inches
Cover and bake at 350 for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.87 Kcal (1264 kJ)
Calories from fat	80.64 Kcal
		% Daily Value*
Total Fat	8.96g	14%
Cholesterol	81.74mg	27%
Sodium	476.35mg	20%
Potassium	959.98mg	20%
Total Carbs	39.84g	13%
Sugars	5.91g	24%
Dietary Fiber	5.91g	24%
Protein	17.86g	36%
Vitamin C	26.1mg	44%
Iron	3.2mg	18%
Calcium	92.9mg	9%

Amount Per 100 g
Calories	85.18 Kcal (357 kJ)
Calories from fat	22.76 Kcal
		% Daily Value*
Total Fat	2.53g	14%
Cholesterol	23.06mg	27%
Sodium	134.42mg	20%
Potassium	270.89mg	20%
Total Carbs	11.24g	13%
Sugars	1.67g	24%
Dietary Fiber	1.67g	24%
Protein	5.04g	36%
Vitamin C	7.4mg	44%
Iron	0.9mg	18%
Calcium	26.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium

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