Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
871
Calories
40g
Protein
36g
Fat
100g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 tablespoon melted butter or margarine
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups cooked white or brown rice (cooked in chicken broth)
- 1 cup unsweetened applesauce
- 1/2 cup chopped celery
- 1/2 cup chopped toasted pecans
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 4 small apple wedges with peel
- =
Directions
1
Place squash cut-side down in shallow baking pan. Bake at 350 degrees 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon.
2
Combine rice, applesauce, celery, pecans, brown sugar, onion powder and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.
Recipe sourced from
fandom