Vegan Stuffed Acorn Squash Recipe
Recipe By Tori Avey
A hearty meatless dairy-free entree with a savory filling of chickpeas, mushrooms, basmati rice, pecans, herbs, and spices. Top with an optional drizzle of balsamic reduction for layers of flavor in one pretty vegetarian package.
4.8
14 Rating -
Rate
15minstotal
15minsPrep
15m.total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Stuffed Acorn Squash Recipe
- 1/4 cup Balsamic vinegar
- 1 tablespoon Extra Virgin Olive Oil Divided
- 3/4 cup Diced white mushrooms
- 1/4 cup White basmati rice
- 0.13 teaspoon Salt plus more to taste
- 1/2 pound 3 whole acorn squash roughly each
- 1/4 cup Chickpeas cooked or canned
- 0.17 cup Pecans Chopped
- 0.17 cup Fresh chopped parsley divided
- 1/4 tablespoon Fresh chopped thyme leaves or 1/2 tsp dried thyme
- 1/4 teaspoon Ground cinnamon
- pinch Pinch Cayenne Pepper
- pinch Pinch allspice
Nutrition
value
value
777
calories per serving
35 g Fat20 g Protein99 g Carbs28 g FiberOther
Current Totals
- Fat35g
- Protein20g
- Carbs99g
- Fiber28g
MacroNutrients
- Carbs99g
- Protein20g
- Fiber28g
Fats
- Fat35g
Vitamins & Minerals
- Calcium345mg
- Iron10mg
- Vitamin A812mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9228mcg
- Vitamin B120mcg
- Vitamin C58mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium238mg
- Manganese3mg
- Phosphorus381mg
- Selenium25mcg
- Zinc4mg
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
Recipe By Tori Avey