Coconut Chickpea Curry Stuffed Acorn Squash

LEAN CUISINE(1)
Engler: "delicious! i made my own from scratch chickpea cu…" Read More
6Ingredients
40Minutes
110Calories

Ingredients

US|METRIC
  • 2 acorn squash (medium)
  • 2 teaspoons coconut oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 boxes Lean Cuisine Origins Coconut Chickpea Curry
  • 1 handful fresh cilantro (roughly chopped)
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    Made it

    Directions

    1. Preheat the oven to 475° F. Line a baking sheet with parchment paper.
    2. Cut each acorn squash in half lengthwise (from pointed tip to stem), and use a spoon to remove the seeds.
    3. Brush a 1/2 teaspoon of coconut oil on the inside of each squash half.
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    NutritionView More

    110Calories
    Sodium13% DV300mg
    Fat4% DV2.5g
    Protein4% DV2g
    Carbs7% DV22g
    Fiber16% DV4g
    Calories110Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium760mg22%
    Protein2g4%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber4g16%
    Sugars0g0%
    Vitamin A20%
    Vitamin C40%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Engler 9 months ago
    delicious! i made my own from scratch chickpea curry while the squash cooked.

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