Stuffed Acorn Squash Recipe

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Ingredients:

Serving

Directions:

Heat oven to 400°F.
Cut squash in half and remove the seeds.
Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
Sauté about 4 minutes.
Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
Check baking squash with a fork to see if it glides through the flesh.
Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.04 Kcal (1323 kJ)
Calories from fat	189.61 Kcal
		% Daily Value*
Total Fat	21.07g	32%
Cholesterol	46.37mg	15%
Sodium	210.22mg	9%
Potassium	956.06mg	20%
Total Carbs	26.39g	9%
Sugars	2.23g	9%
Dietary Fiber	6.02g	24%
Protein	9.29g	19%
Vitamin C	45.4mg	76%
Vitamin A	0.1mg	5%
Iron	2.8mg	15%
Calcium	217.2mg	22%

Amount Per 100 g
Calories	103.07 Kcal (432 kJ)
Calories from fat	61.84 Kcal
		% Daily Value*
Total Fat	6.87g	32%
Cholesterol	15.12mg	15%
Sodium	68.56mg	9%
Potassium	311.8mg	20%
Total Carbs	8.61g	9%
Sugars	0.73g	9%
Dietary Fiber	1.96g	24%
Protein	3.03g	19%
Vitamin C	14.8mg	76%
Iron	0.9mg	15%
Calcium	70.8mg	22%

* 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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