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Acorn Squash With Pine Nuts
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Rating: 4.2/5 (29 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 178
% Daily Value**
Total Fat 6g
10%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 166mg
7%
Total Carbohydrate 31g
10%
Dietary Fiber 6g
23%
Sugars 3g
Protein 5g
Vitamin A  34%Vitamin C  75%
Calcium  11%Iron  15%
Potassium  33%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash With Pine Nuts

Date Added: May 29, 2015

Ingredients:

2 Acorn Squash halved
2 tablespoons Pine Nuts
1 Garlic clove minced
1/4 cup Green Onion sliced
1 1/2 teaspoons Vegetable Oil
1 cup Mushroom sliced
1/2 cup Zucchini diced
1/2 cup Yellow Squash diced
1 cup Tomato diced
2 teaspoons Lemon Juice
2 teaspoons Oregano
2 teaspoons Basil
1/4 teaspoon Salt
1/2 teaspoon Pepper
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Directions:

1. Preheat oven to 375F.

2. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes.

3. Set aside to cool. Scoop out the inside & discard the seeds & strings.

4. Saute pine nuts & green onions in oil for 1 minute.

5. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.

6. Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 34% of your daily recommended intake per serving. This recipe is high in Vitamin C with 75% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, Tomato, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Onion allergies.
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