![]() Powered by the ESHA Research Database © 2018, ESHA Research, Inc. Scoop out the squash pulp, carefully leaving a 1/4 inch shell. Pierce each squash with a fork in a dozen places and roast for about 1 hour. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. A super versatile fall vegetable, acorn squash is delicious stuffed, pureed into soup, or tossed into salad or pasta - and of course theres squash. In non-stick skillet, saut onion, garlic and celery in remaining canola oil over medium-high. (-) Information is not currently available for this nutrient. Five minutes before squash finish cooking, prepare stuffing. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Serve it with a green salad and crusty bread for a complete meal. ![]() The result is a hearty dish that’s packed with flavor. The squash is first roasted to soften the flesh, then stuffed with a savory filling of ground turkey, baby Bella mushrooms, and herbs. ![]() Bake for 40 minutes or until squash is fork tender. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Stuffed acorn squash is a delicious and easy-to-make recipe that’s perfect for autumn. Drizzle the squash with 1 tablespoon of olive oil and maple syrup. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Ingredients 2 medium acorn squash 2 tablespoons extra-virgin olive oil, divided teaspoon fine sea salt, divided cup quinoa, rinsed 1 cup water cup dried cranberries cup raw pepitas (hulled pumpkin seeds) cup chopped green onion cup chopped fresh flat-leaf parsley, plus 1 tablespoon for.
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