6 Servings
3 acorn squash, (approximately 4 inches in diameter)
1 cup cooked rice
1
cup seasoned bread crumbs
1/2 cup finely chopped onions
1/2 cup chicken broth
1/4
cup raisins
1/3 cup dry roasted unsalted pecan halves, or walnuts
1/4 teaspoon
freshly ground black pepper
Preheat oven to 400F.
Cut each squash
in half and spoon out seeds. Set aside. In a bowl, combine all ingredients except
squash. Fill squash halves loosely with stuffing mixture. Place squash halves in
a 9-x-l3 inch pan and cover with foil. Bake 1 to 1 l/4 hours, or until squash is
tender when pierced with the tip of a knife. Serve hot.
Amount Per Serving
Calories 290 Calories from Fat 56
Percent Total Calories
From:
Fat 19% Protein 8% Carb. 73%
Nutrient Amount per Serving Value
Total Fat 6 g 10%
Saturated Fat 1 g 3%
Cholesterol 1 mg 0%
Sodium 252 mg 11%
Total Carbohydrate 53 g 18%
Dietary Fiber 3 g 14%
Sugars 0 g
Protein 6 g
Vitamin A 15% Vitamin C 42% Calcium 0% Iron 17%
