Get Started & Today!
SOURCE: American Heart Association

Stuffed Acorn Squash

This tasty dish is great year-round, not just during the fall!

Yield: 6 Squash Halves
Serving Size: 1 squash half

ingredients

  • 3 acorn squash
  • 1 1/2 cups cooked rice (white, brown or wild)
  • 1/2 chopped, unsalted, dry-roasted walnuts
  • 3/4 cup plain cracker crumbs (or 3/4 cup crumbs from crackers with unsalted tops - approx. 8)
  • 1 medium onion
  • 2 egg whites, slightly beaten
  • 1/2 tsp sage
  • 2 tsps chopped parsely
  • 1/2 tsp freshly ground black pepper, or to taste
  • vegetable oil spray
SHARE
RECIPE RATING
(0 Reviews) RATE THIS RECIPE
NUTRITION FACTS PER SERVING
241 calories, 6g total fat, 1g saturated, 1g polyunsaturated fat, 3g monounsaturated fat, 44g carbohydrates, 1mg cholesterol, 6g protein, 146mg sodium

directions

1. Preheat oven to 350˚F. Lightly spray a baking dish with vegetable oil spray.

2. Cut each squash in half and spoon out seeds. Set aside. In a medium bowl, combine all ingredients except squash. Place mixture loosely in squash halves. Place squash in prepared pan and cover with foil.

3. Bake for one hour or until squash is tender.

recipe notes

Use brown or wild rice, barley, bulgur, quinoa or other whole grain. Try using whole-wheat bread crumbs in place of cracker crumbs.

Like what you see?
Take it to the next level and do the 2 for 2 weeks and earn cool prizes for your eat right, move more lifestyle.
Get Started