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Acorn Squash with Raspberry Stuffing (Sandra Lee) Recipe

Acorn Squash with Raspberry Stuffing (Sandra Lee) Recipe

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Acorn Squash with Raspberry Stuffing (Sandra Lee)

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Ingredients:

Serving

1 large acorn squash
2 tsp extra-virgin olive oil
1/4 tsp pumpkin pie spice (recommended : mccormick)
1 cup brown ready rice (recommended : uncle ben's)
1/4 cup frozen raspberries
1 scallion, finely chopped
1 tbsp frozen orange juice concentrate
1/4 cup chopped walnuts
1/4 cup light raspberry and walnut vinaigrette

Directions:

Preheat oven to 400 degrees F.
Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside.
In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture.
Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes.
Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender.
Cut each half acorn squash into half and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.3 Kcal (1194 kJ)
Calories from fat	75.21 Kcal
		% Daily Value*
Total Fat	8.36g	13%
Sodium	7.63mg	0%
Potassium	599.38mg	13%
Total Carbs	48.59g	16%
Sugars	5.94g	24%
Dietary Fiber	6.02g	24%
Protein	6.11g	12%
Vitamin C	23.5mg	39%
Iron	2.4mg	13%
Calcium	53.9mg	5%

Amount Per 100 g
Calories	150.68 Kcal (631 kJ)
Calories from fat	39.72 Kcal
		% Daily Value*
Total Fat	4.41g	13%
Sodium	4.03mg	0%
Potassium	316.56mg	13%
Total Carbs	25.66g	16%
Sugars	3.13g	24%
Dietary Fiber	3.18g	24%
Protein	3.23g	12%
Vitamin C	12.4mg	39%
Iron	1.3mg	13%
Calcium	28.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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