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Stuffed Acorn Squash

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If you want to incorporate another fall favorite into your stuffing recipe, opt to include a stuffed acorn squash on your Thanksgiving table.

Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways

Ingredients

  • 2 medium-size acorn squash
  • Olive oil
  • 2 Tablespoons butter
  • 1 onion, choppped
  • 1 sliced crimini mushrooms
  • 1 Teaspoon chopped sage
  • 1/2 Cup dried cranberries
  • 4 Cups prepared stuffing

Directions

Preheat the oven to 375 degrees. Halve the squash and scoop out the seeds and pulp. Drizzle a baking sheet with olive oil, place squash on baking sheet, cut side down, and bake for 30-45 minutes until tender.

Melt butter in a skillet over medium heat. Sauté the onions until translucent. Add in the mushrooms cook for 5 minutes. Remove from heat and cool slightly. In a large bowl, combine the mushroom mixture with the sage, cranberries, and stuffing. Spoon the stuffing mixture in the acorn squash halves.  Bake for 20-30 minutes until heated through.

Nutritional Facts
Servings4
Calories Per Serving610
Total Fat30g46%
Sugar15gN/A
Saturated8g41%
Cholesterol15mg5%
Protein9g17%
Carbs82g27%
Vitamin A325µg36%
Vitamin B60.5mg23.8%
Vitamin C26mg44%
Vitamin D0.1µgN/A
Vitamin E4mg21%
Vitamin K44µg55%
Calcium157mg16%
Fiber11g43%
Folate (food)79µgN/A
Folate equivalent (total)153µg38%
Folic acid44µgN/A
Iron4mg23%
Magnesium100mg25%
Monounsaturated14gN/A
Niacin (B3)5mg24%
Phosphorus178mg25%
Polyunsaturated6gN/A
Potassium970mg28%
Riboflavin (B2)0.3mg15.6%
Sodium967mg40%
Thiamin (B1)0.6mg39.8%
Trans0.2gN/A
Zinc1mg6.5%