Main Dishes

Savory Vegetarian Stuffed Acorn Squash

67
pinchmegood

Healthy Savory vegetarian stuffed acorn squash full of protein, veggies, salty parmesan cheese, topped with tangy pomegranate seeds. Filled with brown rice mushrooms and chickpeas for a good dose of protein. Gluten-free, low fat and oh so good!!!

4
2 Acorn squash
1 tablespoon olive oil
1 tablespoon vegan butter ( or regular butter )
1 cup sliced baby Bella mushrooms
1 cup sliced shitake mushrooms
1/2 cup diced white onion
3 cloves of garlic
1 15 oz can chickpeas ( drained and rinsed )
1/4 cup vegetable stock
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper
1 cup chopped spinach
1 cup cooked brown rice
juice and zest of 1 orange
2 tablespoons shredded parmesan cheese
1/4 cup chopped pistachios
1/4 cup pomegranate seeds
  1. Preheat oven to 375 degrees.
  2. Halve the squash and remove the seeds.
  3. Spray a baking sheet with cooking spray.
  4. Drizzle the inside of the squash halves with olive oil, salt and...

See the full directions on my site
Nutritions

Calories
475

Sodium
624mg
26% DV

Fat
14g
22% DV

Protein
14g
29% DV

Carbs
72g
24% DV

Fiber
8g
33% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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