Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 acorn squash, halved and seeded
- 1/2 cup slivered almonds
- 3 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped dried apples
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground white pepper
- 2 cups cooked rice (cooked in chicken broth)
- Melted butter, salt and ground black pepper
- =
Directions
Place squash cut side down in shallow baking pan. Bake at 350 degrees 30 minutes.
Meanwhile, saute almonds in butter until golden brown in large skillet over medium; heat. Add onion, celery, apples, poultry seasoning and pepper; continue to cook until vegetables are tender-crisp. Stir in rice; continue stirring until mixture is heated through.
Turn squash cut side up; brush with melted butter and sprinkle with salt and pepper. Fill evenly with rice stuffing; cover and bake at additional 45 to 50 minutes.