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Nutrition information
Serving: 1/2 squash (311 grams)
Servings per recipe: 6
Calories: 260 (70 from fat)
Cholesterol: 0 milligrams
Fat: 8 grams (1 saturated fat, 0 trans fats)
Protein: 7 grams
Sodium: 125 milligrams 
Total carbohydrate: 44 grams (6 fiber, 3 sugars)

Recipe tip

Don’t have brown rice? Use white or wild rice. Out of bread crumbs? Try using cracker crumbs.

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Stuffed acorn squash

Acorn squash is a good source of vitamin C which helps to heal wounds and boost immunity.


nonstick cooking spray
3 medium acorn squash
1 1/2 cups cooked brown rice
1/2 cup chopped, unsalted, dry-roasted walnuts
3/4 cup plain bread crumbs
1 medium onion, finely chopped
2 egg whites, slightly beaten
1/2 teaspoon sage
2 teaspoons freshly chopped parsley
1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 350 F.
  2. Lightly coat a baking dish with nonstick cooking spray.
  3. Cut each squash in half and spoon out seeds. Throw away seeds and set squash aside.
  4. In a medium bowl, combine all ingredients except squash.
  5. Place mixture loosely in squash halves.
  6. Place squash in prepared pan and cover with foil.
  7. Bake 1 hour or until squash is tender.
  8. Serve warm.

Makes 6 servings

Recipe contains: wheat, egg, walnuts

* Option not included in nutrition facts.


Source: American Heart Association; Your Health eMagazine, Oct./Nov. 1999

First published: 10/01/1999
Last updated: 10/29/2013

Reviewed by: Allina Health's Patient Education Department