Stuffed Squash
160 mins (prep 40, cooking 120)
17 ingredients
6 servings
I love the autumnal art look of the fall bounty of squash I see, I bought a turban style squash, used most of it to make a pie and then used the last 1" of meat in to use as a baking dish and serving container for the stuffing!

Categories:  served-hot , pasta,-rice-and-grains , rice , seasonal , north-american , 3-steps-or-less , <-4-hours , one-dish-meal , time-to-make , easy , presentation , main-dish , inexpensive , squash , vegetable ,
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Serving Size (498.17 g)
Servings 6
Amount per Serving
Calories 133.24 Calories from Fat 17.37
% Daily Value *
Total Fat 1.93g 17.85%
Saturated Fat 0.34g 10.08%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 476.56mg 119.14%
Total Carbohydrate 26.74g 53.47%
Dietary Fiber 4.51 g 108.14%
Sugars 8.62 g %
Protein 5.57g 66.84%
Vitamin A 906.66IU% Vitamin C 55.54mg%
Calcium 69.15mg% Iron 1.69mg%
*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:
white rice, medium onion, fresh parsley, ground turkey, roma tomato, ground sage, grated parmesan cheese