Try this Fruit Filled Acorn Squash recipe, or contribute your own.
Suggest a better descriptionCut squash in half lengthwise; discard seeds and membrane. Place squash, cut side down, in a vegetable steamer; arrange apricots around squash. Place steamer over boiling water in a Dutch oven. Cover and steam 15 minutes or until squash is crisp-tender. Coarsely chop apricots. Combine chopped apricots and next 4 ingredients (raisins through salt). Spoon evenly into each squash half. Cover and steam 5 minutes or until squash is tender. Sprinkle with toasted almonds. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 2 servings | ||
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Calories: 238 | ||
Calories from Fat: 18 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.4mg | 1 % | |
Potassium 1191.9mg | 31 % | |
Total Carbohydrate 58.3g | 17 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 52.1g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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