Stuffed Acorn Squash

1. 1

   Cut 1 medium acorn squash in half horizontally; remove seeds.

2. 2

   Place on a baking sheet sprayed with cooking spray, cut side down.

3. 3

   Bake at 375 degrees for 45 minutes or until tender.

4. 4

   While squash is cooking, saute 1/2 cup chopped onion, 1/2 cup chopped mushroom, 1/3 cup white beans and 1 clove chopped garlic in 2 teaspoons olive oil until soft, about 3-5 minutes.

5. 5

   Add 1 cup cooked wild or brown rice and 1 Tbsp chopped pistachios to mixture and continue to stir until heated through, about 1 minute more.

6. 6

   Set aside.

7. 7

   Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese.

8. 8

   Place in oven again and cook an additional 10 minutes.

9. 9

   NUTRIENT TOTALS.

10. 10

    Calories: 641.7.

11. 11

    Protein: 23.6 g.

12. 12

    Carbohydrate: 110.2 g.

13. 13

    Dietary Fiber: 16.2 g.

14. 14

    Total Sugars: 6.101 g.

15. 15

    Total Fat: 16.5 g.

16. 16

    Saturated Fat: 3.59 g.

17. 17

    Cholesterol: 6.8 mg.

18. 18

    Total Omega-3 FA: .438 g.

19. 19

    Calcium: 362.5 mg.

20. 20

    Iron: 7.457 mg.

21. 21

    Sodium: 763.8 mg.

22. 22

    Vitamin C: 55.4 mg.

23. 23

    Folate: 198.2 mcg.

24. 24

    Folic Acid: 0 mcg.

25. 25

    Food Folate: 198.2 mcg.

* Per serving · 4 servings · Values may vary.