Acorn Squash Stuffed With Mushrooms and Rice
50 mins (prep 10, cooking 40)
10 ingredients
2 servings
I adapted this recipe from the Martha Stewart website. It's a great fall vegetarian meal, as it's very filling, and the rice would be great as a side dish, on it's own! **NOTE: The quantity of the filling I have listed is for 4 squash halves in the original recipe, but I use the extra filling as a side dish for a dinner the next night.

Categories:  <-60-mins , for-1-or-2 , low-cholesterol , low-calorie , easy , 3-steps-or-less , main-dish , number-of-servings , vegetarian , squash , vegetable , low-in... , time-to-make ,
Share on Newzsocial



Serving Size (432.21 g)
Servings 2
Amount per Serving
Calories 754.6 Calories from Fat 329.58
% Daily Value *
Total Fat 36.62g 112.69%
Saturated Fat 8.02g 80.19%
Trans Fat 0.0 %
Cholesterol 170.35mg 113.57%
Sodium 1292.03mg 107.67%
Total Carbohydrate 27.9g 18.6%
Dietary Fiber 1.13 g 9.07%
Sugars 3.2 g %
Protein 80.19g 320.74%
Vitamin A 167.39IU% Vitamin C 2.38mg%
Calcium 500.48mg% Iron 5.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground pepper, dried thyme, long-grain white rice