Stuffed Acorn Squash with Cranberries & Brussels Sprouts
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 stuffed squash halves
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Calories
228 kcal
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Course
Side Dish, Main Course
-
Cuisine
American
Stuffed Acorn Squash with Cranberries & Brussels Sprouts
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Stuffed Acorn Squash, filled with roasted brussels sprouts & cranberries, is a flavorful, beautiful dish, that's also easy to make, gluten free & whole 30 approved!
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Ingredients
- 2 acorn squash 1-2 lbs in size
- 3 tbsp olive oil divided
- 1 tsp kosher salt divided
- 1 tsp black pepper divided
- 3 cups Brussels sprouts halved or quartered
- 3 cloves garlic minced
- ¼ cup pancetta diced
- ½ cup fresh cranberries
- 2 tbsp balsamic vinegar
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Instructions
- Preheat the oven to 350°F.
- Slice both acorn squash in half.
- Remove the seeds and brush the insides of the acorn squash with 1 tbsp olive oil.
- Sprinkle ½ tsp salt and ½ black pepper across the insides of the acorn squash.
- Place the squash cut side down on a foil or parchment lined baking sheet.
- Place in the oven to roast for 30 minutes.
- On another baking sheet, lined with foil, spread the brussels sprouts out in an even layer
- Add the garlic, pancetta and cranberries.
- Drizzle with the additional 2 tablespoons of olive oil and the balsamic vinegar.
- Sprinkle the remaining ½ tsp salt and ½ tsp black pepper on the brussels sprouts and toss everything together.
- Place in the oven with the squash for 20-25 minutes.
- Fill each half of squash with the roasted brussels sprouts and serve.
Notes
- Vegetarian Option: Omit the pancetta to make this recipe vegetarian, and vegan.
- Pancetta substitution: diced thick cut bacon can be used instead of the diced pancetta.
- Cranberry substitution: dried cranberries can be substituted for fresh cranberries. They should be added to the brussels sprout filling after it's roasted. Frozen cranberries can be used in place of fresh cranberries with no change to the roasting time.
Nutrition Information
Show Details
Serving
2serving
Calories
228kcal
(11%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
613mg
(26%)
Potassium
1033mg
(30%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1289mg
(26%)
Vitamin C
82mg
(91%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4stuffed squash halves
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 2serving | |
| Calories | 228kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 613mg | 26% |
| Potassium | 1033mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1289mg | 26% |
| Vitamin C | 82mg | 91% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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