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Kale and Wild Rice–Stuffed Winter Squash
EPICURIOUS12Ingredients
65Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- extra-virgin olive oil
- 2 acorn squash (cut in half and seeded)
- sea salt
- freshly ground black pepper
- 1 cup wild rice
- 1 shallot (chopped fine)
- 6 kale leaves (Tuscan, ribs removed and leaves chopped fine)
- 1 tsp. Dijon mustard
- 1 lemon
- 1 handful flat leaf parsley leaves (fresh, chopped)
- 1/4 cup toasted walnuts (chopped)
- 2 Tbsp. pecorino romano (grated)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium300mg13% |
| Potassium1200mg34% |
| Protein13g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber9g36% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C130% |
| Calcium20% |
| Iron25% |
* 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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