|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 106g||39%|
|Dietary Fiber 27g||95%|
|*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.
- 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
Gather the ingredients and preheat the oven to 350 F.
Cut each squash in half widthwise. Slice 1/4-inch off the rounded end of each half so the squash sits upright without wobbling.
Scrape out the seeds with a spoon and discard.
Mix the baked beans, barbecue sauce, maple syrup, and brown sugar in small mixing bowl.
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.
Bake for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.
Serve and enjoy!