Acorn Squash With Pine Nuts Recipe
Servings: 4
Ingredients
- 2 x Acorn squash, halved
- 2 Tbsp. Pine nuts
- 1 x Garlic clove, chopped
- 1/4 c. Green onions, sliced
- 1 1/2 tsp Oil
- 1 c. Mushrooms, sliced
- 1/2 c. Zucchini, diced
- 1/2 c. Yellow squash, diced
- 1 c. Tomatoes, diced
- 2 tsp Lemon juice
- 2 tsp Oregano
- 2 tsp Basil
- 1/4 tsp Salt
- 1/2 tsp Black pepper
Directions
- Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook till tender, about 45 min. Set aside to cold. Scoop out the inside & throw away the seeds & strings.
- Saute/fry pine nuts & green onions in oil for 1 minute. Add in mushrooms, zucchini, yellow squash & tomatoes & saute/fry till just about tender, 5 min or possibly so.
- Stir in the remaining ingredients. Spoon the vegetable mix into the squash shells. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 37 | 30% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Potassium 831mg | 24% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.07g | 1% |
| Protein 3.17g | 5% |
