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Harvest Stuffed Acorn Squash

yield: 6 total time: 70 minutes
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Ingredients

  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 3 tablespoons extra-virgin olive oil divided
  • 2 cups cooked rice barley or quinoa
  • 2/3 cup dried cranberries soaked in hot water and drained
  • 2/3 cup sweet potato chopped, or carrot, steamed until just tender
  • 1/2 cup apple grated
  • 1/2 cup walnut pieces
  • 2 tablespoons fresh flat leaf parsley chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3 acorn squash halved, seeds removed
  • 1 cup low sodium vegetable stock

Nutrition

  • Calories : 250 calories
  • Carbohydrate : 33 grams
  • Fat : 14 grams
  • Fiber : 6 grams
  • Protein : 4 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 210 milligrams
  • Sugar : 5 grams
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