This parmesan risotto stuffed acorn squash is a creamy and hearty vegetarian fall side dish that pairs very well with baked chicken or thanksgiving turkey.
Ingredients For Risotto Stuffed Acorn Squash Recipe
2 Medium acorn squash halved through the stem and seeded
2 tablespoon Olive oil
2 tablespoon Brown sugar
As required Salt and pepper
1 tablespoon Butter
1 Garlic Clove Minced
1 Small onion diced
1 cup Arborio Rice
3 cup Vegetable broth or chicken broth
0.5 cup Parmesan cheese
Basil for garnish, if desired
Nutrition value
253
calories per serving
7 g Fat19 g Protein26 g Carbs2 g FiberOther
Current Totals
7 g Fat
19 g Protein
26 g Carbs
2 g Fiber
MacroNutrients
Carbs
26 g
Protein
19 g
Fiber
2 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
92 mg
Iron
2 mg
Vitamin A
139 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
18 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
44 mg
Manganese
0 mg
Phosphorus
187 mg
Selenium
16 mcg
Zinc
1 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
