Veggie Stuffed Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 acorn squash, quartered1 large turnip, cut into cubes2 med. carrots, diced1 T. brown sugar1/2 tsp. cinnamon1/2 tsp. nutmug
Preheat oven to 350. Quarter squash and remove seeds, strings, and discard. Place squash cut side down in 13x9/2 inch baking dish. Bake for 30 minutes, turn squash over, and bake additional 20 minutes.
Shred peeled and cored apple and set aside.
Peel and cube turnip and carrots and boil in water for approximately 20 minutes or until tender. Drain well. When squash is done, carefully remove pulp and add to bowl with turnip and carrots. Leave about 1/4" squash in each shell. Coarsely mash vegetables and add brown sugar, cinnamon, and nutmeg. Fill shells and return to oven for 20 minutes or until heated through.
Serving Size: 8 quarter squash servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNYGIRL28734.
Shred peeled and cored apple and set aside.
Peel and cube turnip and carrots and boil in water for approximately 20 minutes or until tender. Drain well. When squash is done, carefully remove pulp and add to bowl with turnip and carrots. Leave about 1/4" squash in each shell. Coarsely mash vegetables and add brown sugar, cinnamon, and nutmeg. Fill shells and return to oven for 20 minutes or until heated through.
Serving Size: 8 quarter squash servings
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNYGIRL28734.
Nutritional Info Amount Per Serving
- Calories: 71.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 29.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.9 g
- Protein: 1.3 g
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