Stuffed acorn squash - Mayo Clinic

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Stuffed acorn squash

Print Products and services By Mayo Clinic Staff

Dietitian s tip

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Number of servings

Serves 4 High FiberHealthy carb

Ingredients

2 medium acorn squashes, cut in half with seeds removed 1 tablespoon olive oil 2 cups chopped Granny Smith or Honeycrisp apples 1/2 cup chopped shallots 1/2 cup finely chopped celery 1/2 cup finely chopped carrots 4 cloves garlic, chopped 1 cup cooked quinoa 1/4 cup chopped unsalted pecans 2 tablespoons chopped fresh thyme 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper

Directions

Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

Nutritional analysis per serving

Serving size 1 2 squash

Calories 267Total fat 10 gSaturated fat 1 gTrans fat 0 gMonounsaturated fat 5 gCholesterol 0 mgSodium 284 mgTotal carbohydrate 44 gDietary fiber 8 gTotal sugars 11 gProtein 5 g

Mayo Clinic Healthy Weight Pyramid Servings

Fruits 1/2 Carbohydrates 3 Fats 1/2

Diabetes Meal Plan Choices

Starches 3 Fruits 1/2 Nonstarchy vegetables 1/2

DASH Eating Plan Servings

Grains and grain products 2 Vegetables 1/2 Fruits 1/2 Nuts, seeds and dry beans 1/2 DASH diet: Recommended servings Sample DASH menus Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. ShareTweet April 23, 2016

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Stuffed acorn squash Mayo Clinic