Cranberry and Walnut-Stuffed Acorn Squash Recipe

Cranberry and Walnut-Stuffed Acorn Squash Recipe
Staff Writer
Cranberry Walnut-Stuffed Acorn Squash
Kath Younger

Cranberry Walnut-Stuffed Acorn Squash

Try this healthy, tasty, and nutritious stuffed acorn squash packed with protein and fiber. Serve as a side dish to an elegant roast or eat it all on its own for a light meal.

1
Servings
688
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 1 ½-pound acorn squash, halved, seeded
  • 1/2 cup cooked brown rice
  • 1/4 cup walnuts, chopped
  • 2 tablespoons dried cranberries
  • Pinch of salt
  • 1 teaspoon brown sugar
  • Goat cheese, to taste, for garnish

Directions

Preheat the oven to 375 degrees.

Place ½-inch water in a baking dish and place the squash cut side down. Bake for 30-40 minutes, or until tender when a paring knife is inserted into the squash. Remove from the oven, but keep the oven on.

Meanwhile, mix together the rice, walnuts, dried cranberries, salt, and brown sugar in a bowl. Spoon the rice mixture into the squash. Place the squash back in the pan and cook for 10 more minutes in the oven. Top with goat cheese and serve.

Nutritional Facts

Total Fat
8g
11%
Sugar
38g
42%
Saturated Fat
2g
8%
Carbohydrate, by difference
146g
100%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
162mg
16%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
143µg
36%
Iron, Fe
7mg
39%
Magnesium, Mg
179mg
56%
Manganese, Mn
5mg
100%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
512mg
73%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
590mg
39%
Thiamin
1mg
91%
Water
15g
1%
Zinc, Zn
4mg
50%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.