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Acorn Squash with Lemon Parsley Nut Butter Drizzle
DR. MARK HYMAN15Ingredients
55Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 acorn squash (large)
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. almond butter
- 1 lemon (small)
- 1 pinch chili powder
- 1 Tbsp. finely chopped fresh parsley (plus more for garnish, optional)
- 1 pear (small, cored and thinly sliced or roughly chopped)
- 1/2 cup purple cabbage (or chopped green)
- 4 Tbsp. walnuts (roughly chopped)
- 1 Tbsp. diced red onion (about 1/4 of a medium onion)
- 1 tsp. sesame seeds
- 2 fresh basil leaves (large, finely chopped)
- 1 tsp. sesame seeds
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium600mg17% |
| Protein4g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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