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Portobello and Sage Stuffed Acorn Squash
MOMMY EVOLUTION15Ingredients
80Minutes
410Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 acorn squash (cut in half and seeds removed)
- 3 Tbsp. extra virgin olive oil (divided)
- 4 cloves garlic
- 4 oz. pancetta
- 1 1/2 lb. portobello mushrooms (roughly chopped)
- 1/2 medium yellow onion (thinly sliced)
- 1 cup green lentils (cooked)
- 1 1/2 Tbsp. fresh sage (finely chopped)
- 1/4 cup dry red wine
- 1/3 cup dates (roughly chopped)
- 1/4 cup walnuts (chopped)
- 1/4 cup Parmesan cheese (freshly grated)
- sea salt
- pepper
- non-stick cooking spray
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium420mg18% |
| Potassium1750mg50% |
| Protein19g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber17g68% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C45% |
| 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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