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The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
582 | Calories |
6g | Fat |
106g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 582 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 3g | 15% |
Cholesterol 10mg | 3% |
Sodium 138mg | 6% |
Total Carbohydrate 106g | 39% |
Dietary Fiber 27g | 95% |
Protein 30g | |
Calcium 257mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Stuffed acorn squash is a popular vegetarian entree for Thanksgiving or any fall evening. This stuffed squash recipe is a vegetarian and vegan balanced meal with healthy and high-fiber beans for protein.
Ingredients
- 3 acorn squash
- 1 (28-ounce) can vegetarian baked beans (drained)
- 4 tablespoons barbecue sauce
- 2 tablespoons maple syrup or honey
- 4 tablespoons brown sugar
- 2 tablespoons butter or margarine
Steps to Make It
-
Gather the ingredients and preheat the oven to 350 F.
The Spruce / Julia Hartbeck -
Cut each squash in half widthwise. Slice 1/4-inch off the rounded end of each half so the squash sits upright without wobbling.
The Spruce / Julia Hartbeck -
Scrape out the seeds with a spoon and discard.
The Spruce / Julia Hartbeck -
Mix the baked beans, barbecue sauce, maple syrup, and brown sugar in small mixing bowl.
The Spruce / Julia Hartbeck -
Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter or margarine. The squash can be prepared several hours ahead of time to this stage and refrigerated.
The Spruce / Julia Hartbeck -
Bake for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.
The Spruce / Julia Hartbeck -
Serve and enjoy!
The Spruce / Julia Hartbeck
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