Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
503
Calories
10g
Protein
43g
Fat
26g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Acorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium acorn squashes
- 5 tablespoons olive oil, divided
- 1/2 teaspoon McCormick® Chipotle Chile Pepper
- 2 handfuls baby spinach
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped pecans
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- kosher salt and freshly cracked black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes