Stuffed Acorn Squash

Directions

1. 1
   Cut 1 medium acorn squash in half horizontally; remove seeds.
2. 2
   Place on a baking sheet sprayed with cooking spray, cut side down.
3. 3
   Bake at 375 degrees for 45 minutes or until tender.
4. 4
   While squash is cooking, saute 1/2 cup chopped onion, 1/2 cup chopped mushroom, 1/3 cup white beans and 1 clove chopped garlic in 2 teaspoons olive oil until soft, about 3-5 minutes.
5. 5
   Add 1 cup cooked wild or brown rice and 1 Tbsp chopped pistachios to mixture and continue to stir until heated through, about 1 minute more.
6. 6
   Set aside.
7. 7
   Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese.
8. 8
   Place in oven again and cook an additional 10 minutes.
9. 9
   NUTRIENT TOTALS.
10. 10
    Calories: 641.7.
11. 11
    Protein: 23.6 g.
12. 12
    Carbohydrate: 110.2 g.
13. 13
    Dietary Fiber: 16.2 g.
14. 14
    Total Sugars: 6.101 g.
15. 15
    Total Fat: 16.5 g.
16. 16
    Saturated Fat: 3.59 g.
17. 17
    Cholesterol: 6.8 mg.
18. 18
    Total Omega-3 FA: .438 g.
19. 19
    Calcium: 362.5 mg.
20. 20
    Iron: 7.457 mg.
21. 21
    Sodium: 763.8 mg.
22. 22
    Vitamin C: 55.4 mg.
23. 23
    Folate: 198.2 mcg.
24. 24
    Folic Acid: 0 mcg.
25. 25
    Food Folate: 198.2 mcg.