Vegetable Stuffed Acorn Squash
Recipe: #28357
October 03, 2017
Categories: Side Dishes, Squash, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A recipe passed along from a family member and another that has become a family favorite especially during the fall and winter months."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (556.1 g)
- Calories 274.3
- Total Fat - 13.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 42.1 mg
- Sodium - 392.7 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 5.4 g
- Sugars - 18.1 g
- Protein - 8 g
- Calcium - 128.2 mg
- Iron - 1.9 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350.
Step 2
Melt 1 tablespoon butter and brush on surfaces of squash, season with sprinkling of salt if disired.
Step 3
Place on a large baking dish cut side up do not crowd, add enough water to cover bottom of the pan and bake 30 minutes.
Step 4
In skillet over medium heat melt remaining butter.
Step 5
Add remaining vegetables adding salt to taste, saute for 5 minutes stirring frequently.
Step 6
Spoon vegetables into squash halves, bake for 20 to 25 minutes or until squash and vegetables are tender.
Tips
No special items needed.
1 Reviews
You'll Also Love
