Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe
Recipe By Serious Eats
Sweet, creamy acorn squash is filled with a wild rice mixture accented with toasty pecans and tart chewy cranberries, with some salty ricotta salata cheese folded in for contrast.
Ingredients For Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe
4 Small Acorn Squash
0.5 cup Wild rice, boiled in 2 cups water for 30 minutes, then drained
1 cup Cooked long grain white rice
2 tablespoon Extra Virgin Olive Oil, Plus More For Drizzling
1 Medium Onion, Finely Chopped
2 Medium garlic cloves, minced
1 teaspoon Chopped fresh thyme leaves
Kosher Salt And Freshly Ground Black Pepper
0.25 cup Pecans, toasted and finely chopped
0.5 cup Dried cranberries
Nutrition value
467
calories per serving
17 g Fat11 g Protein66 g Carbs6 g FiberOther
Current Totals
17 g Fat
11 g Protein
66 g Carbs
6 g Fiber
MacroNutrients
Carbs
66 g
Protein
11 g
Fiber
6 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
147 mg
Iron
5 mg
Vitamin A
264 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
47 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
87 mg
Manganese
2 mg
Phosphorus
204 mg
Selenium
7 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
