Gluten-free Wild Rice-stuffed Acorn Squash With Cranberries and Pancetta

BETTER HOMES AND GARDENS
12Ingredients
100Minutes
570Calories

Ingredients

US|METRIC
  • 4 1/2 pounds acorn squash (halved lengthwise and seeds removed)
  • 1/4 cup butter (melted)
  • 1/4 cup brown sugar (packed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces pancetta (chopped)
  • 1/2 cup chopped onion (1 medium)
  • 2 cups baby spinach (lightly packed)
  • 1 tablespoon fresh sage (snipped)
  • 2 cups wild rice (cooked brown and/or)
  • 2/3 cup pecans (toasted and chopped)
  • 1/2 cup dried cranberries
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    NutritionView More

    570Calories
    Sodium20% DV480mg
    Fat31% DV20g
    Protein33% DV17g
    Carbs29% DV87g
    Fiber48% DV12g
    Calories570Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium480mg20%
    Potassium1690mg48%
    Protein17g33%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber12g48%
    Sugars11g22%
    Vitamin A50%
    Vitamin C70%
    Calcium15%
    Iron30%

    * 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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