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Gluten-free Wild Rice-stuffed Acorn Squash With Cranberries and Pancetta
BETTER HOMES AND GARDENS12Ingredients
100Minutes
570Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 1/2 lb. acorn squash (halved lengthwise and seeds removed)
- 1/4 cup butter (melted)
- 1/4 cup brown sugar (packed)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 oz. pancetta (chopped)
- 1/2 cup chopped onion (1 medium)
- 2 cups baby spinach (lightly packed)
- 1 Tbsp. 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
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium480mg20% |
| Potassium1690mg48% |
| Protein17g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber12g48% |
| Sugars11g |
| 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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