Acorn Squash with Walnuts & Cranberries Recipe
A hearty Paleo recipe for stuffed acorn squash - and it's even vegetarian! A perfect recipe for the fall season.
Servings 2 people
Calories 400kcal
Cost 6
Ingredients
- 1 acorn squash cut in half, with the seeds scooped out
- ½ cup walnuts or pecans roughly chopped
- ½ cup fresh cranberries
- 2 tbsp. honey optional
- 2 tbsp. butter or ghee
Instructions
- Preheat your oven to 375 F.
- In a bowl, combine the walnuts, the cranberries, and the honey (if using).½ cup walnuts or pecans, ½ cup fresh cranberries, 2 tbsp. honey
- Split the mixture between the two squash halves. Top each half with 1 tablespoon of butter or ghee.1 acorn squash, 2 tbsp. butter or ghee
- Place in a baking dish, and cover with foil.
- Place the squash in the preheated oven and bake for 1 hour or until the flesh is soft.
Nutrition
Calories: 400kcal | Carbohydrates: 31g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 105mg | Potassium: 934mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1188IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 2mg