Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 ea Acorn squash, halved
- 2 tbsp Pine nuts
- 1 ea Garlic clove, minced
- 1/4 cup Green onions, sliced
- 1 1/2 tsp Oil
- 1 cup Mushrooms, sliced
- 1/2 cup Zucchini, diced
- 1/2 cup Yellow squash, diced
- 1 cup Tomatoes, diced
- 2 tsp Lemon juice
- 2 tsp Oregano
- 2 tsp Basil
- 1/4 tsp Salt
- 1/2 tsp Black pepper
- =
Directions
1 Preheat oven to 375°F.
2 Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes.
3 Set aside to cool.
4 Scoop out the inside & discard the seeds & strings.
5 Saute pine nuts & green onions in oil for 1 minute.
6 Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.
7 Stir in the remaining ingredients.
8 Spoon the vegetable mixture into the squash shells.
9 Serve immediately.