Stuffed Acorn Squash

• 12 cup chopped onion
• 12 cup chopped mushroom
• 13 cup white beans
• 1 clove chopped garlic
• 2 teaspoons olive oil
• 1 tablespoon chopped pistachios
• 1 cup brown rice
• 4 acorn squash

1. Cut 1 medium acorn squash in half horizontally; remove seeds.
2. Place on a baking sheet sprayed with cooking spray, cut side down.
3. Bake at 375 degrees for 45 minutes or until tender.
4. While squash is cooking, saute 1/2 cup chopped onion, 1/2 cup chopped mushroom, 1/3 cup white beans and 1 clove chopped garlic in 2 teaspoons olive oil until soft, about 3-5 minutes.
5. Add 1 cup cooked wild or brown rice and 1 Tbsp chopped pistachios to mixture and continue to stir until heated through, about 1 minute more.
6. Set aside.
7. Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese.
8. Place in oven again and cook an additional 10 minutes.
9. NUTRIENT TOTALS.
10. Calories: 641.7.
11. Protein: 23.6 g.
12. Carbohydrate: 110.2 g.
13. Dietary Fiber: 16.2 g.
14. Total Sugars: 6.101 g.
15. Total Fat: 16.5 g.
16. Saturated Fat: 3.59 g.
17. Cholesterol: 6.8 mg.
18. Total Omega-3 FA: .438 g.
19. Calcium: 362.5 mg.
20. Iron: 7.457 mg.
21. Sodium: 763.8 mg.
22. Vitamin C: 55.4 mg.
23. Folate: 198.2 mcg.
24. Folic Acid: 0 mcg.
25. Food Folate: 198.2 mcg.

onion, mushroom, white beans, garlic, olive oil, pistachios, brown rice, acorn squash

Taken from www.food.com/recipe/stuffed-acorn-squash-523515 (may not work)