Acorn Squash Stuffed With Peppers, Onions And Cabbage

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Cut acorn squash horizontally and scrape out the seeds and pulp. Set seeds aside.

3. 3

   Sprinkle squash with salt and pepper. Place on a baking sheet, cut side up, and bake for 45 minutes or until fork tender.

4. 4

   Meanwhile, clean the acorn seeds and place on a baking sheet. Sprinkle with salt. Bake for about 7 minutes. If you hear them pop, they're done.

5. 5

   In a pan, add peppers, onions, cabbage and butter and saute until soft and tender.

6. 6

   Once squash is done, place the vegetable mixture into the squash. Sprinkle with cayenne pepper, top with goat cheese and bake until cheese is softened, about 5 minutes.

7. 7

   Top with some toasted acorn squash seeds.

8. 8

   Serve and enjoy!

9. 9

   Calories per half of acorn squash: 229, Fat: 6.5, Cholesterol: 12.5, Sodium: 145, Potassium: 1497, Carbs: 42, Fiber: 9.6, Sugar: 0, Protein: 8.5

* Per serving · 4 servings · Values may vary.

No additional tips available.