Acorn Squash Filled with Savory Spinach
From Gem's Vegetarian Cooking
Adapted from Favorite Brand Name Vegetarian Cooking
- 1 acorn squash
- 5 oz frozen spinach, thawed
- 4 oz lowfat ricotta
- 2 tbs Parmesan
- pepper, salt and nutmeg to taste
Preheat oven to 325 degrees. Cut squash in half and scoop out seeds. Bake for 35-40 minutes or until tender.
In a bowl, combine the remaining ingredients. Divide the filling between the two acorn halves. Bake an additional 10 to 15 minutes or until heated through.
Nutritional Information
Servings Per Recipe: 2
20% of calories from protein
52% of calories from carbs
28% of calories from fat
| Calories | 205.09 |
| Total Fat | 6.82 g |
| Saturated Fat | 2.83 g |
| Polyunsaturated Fat | 0.43 g |
| Monounsaturated Fat | 2.27 g |
| Omega-3 | 0.13 g |
| Omega-6 | 0.05 g |
| Cholesterol | 18.12 |
| Sodium | 222.12 mg |
| Potassium | 1018.28 mg |
| Total Carbohydrate | 28.54 g |
| Dietary Fiber | 5.45 g |
| Sugars | 3.42 g |
| Protein | 11.03 g |
| Vitamin A | 185 % |
| Vitamin C | 68 % |
| Calcium | 33 % |
| Iron | 17 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 335 % |
| Thiamin | 25 % |
| Riboflavin | 12 % |
| Niacin | 10 % |
| Vitamin B6 | 22 % |
| Folate | 32 % |
| Vitamin B12 | 2 % |
| Biotin | 0 % |
| Pantothenic Acid | 10 % |
| Phosphorus | 15 % |
| Iodine | 0 % |
| Magnesium | 31 % |
| Zinc | 5 % |
| Selenium | 9 % |
| Copper | 13 % |
| Manganese | 44 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
