Veggie Stuffed Acorn Squash
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Veggie Stuffed Acorn Squash calories by ingredient
Number of Servings: 8
Ingredients
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2 acorn squash, quartered
1 large turnip, cut into cubes
2 med. carrots, diced
1 T. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmug
Directions
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.
Member Ratings For This Recipe
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