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Stuffed Butternut Squash with Tempeh (Vegan, Gluten-Free)
PICKLES AND HONEY15Ingredients
80Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup wild rice (uncooked)
- 1/4 cup brown basmati rice (uncooked)
- 5 1/2 cups water (or vegetable stock)
- 1 pinch sea salt
- 1 butternut squash (large)
- 2 Tbsp. extra virgin olive oil
- 2 shallots (chopped)
- 3 garlic cloves (minced)
- 1 celery stalk (finely chopped)
- 8 oz. tempeh
- 2 Tbsp. lemon juice
- 2 Tbsp. maple syrup
- 1 pinch red pepper flakes
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 1/2 pomegranate
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium115mg5% |
| Potassium1030mg29% |
| Protein17g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A260% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* 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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