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Stuffed acorn squash

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    Stuffed acorn squash Heart Smart Low Sodium

    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

    Carb choices per serving: 3

    Nutrition Facts