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Cranberry and Walnut-Stuffed Acorn Squash Recipe

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.

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
Servings1
Calories Per Serving565
Total Fat21g32%
Sugar14gN/A
Saturated2g10%
Protein11g22%
Carbs96g32%
Vitamin A93µg10%
Vitamin B61mg55%
Vitamin C57mg95%
Vitamin E0.4mg1.8%
Vitamin K1µg2%
Calcium213mg21%
Fiber12g49%
Folate (food)121µgN/A
Folate equivalent (total)121µg30%
Iron5mg28%
Magnesium256mg64%
Monounsaturated3gN/A
Niacin (B3)5mg27%
Phosphorus364mg52%
Polyunsaturated14gN/A
Potassium2010mg57%
Riboflavin (B2)0.1mg6.5%
Sodium309mg13%
Sugars, added3gN/A
Thiamin (B1)0.9mg61.6%
Zinc2mg15%