Stuffed Acorn Squash

Recently, a client brought in a favorite recipe looking to have it adapted to be made more healthfully. By switching out a few ingredients for lower calorie ones, and changing the portion size a bit, the recipe was transformed. The original recipe had an estimated 805 calories with 28 grams of fat and 118 grams of carbohydrates. The adapted recipe is still carb heavy with 84 grams, but that can be expected from a meal of squash. The calorie count now rests at approximately 425 with 5 grams of fat. The protein count took a hit, and is now only 17 grams, but most don't look to squash for their protein now, do they? 


Enjoy!

Stuffed Acorn Squash

Adapted from a client’s recipe

2 large acorn squash 

1⁄2 sweet onion, chopped 

4 oz. crimini mushrooms, chopped 

3⁄4 C low-fat ricotta cheese 

4 wedges Laughing Cow light cheese 

Egg whites from 2 eggs 

3 packed cups fresh spinach, chopped 

Sea salt and pepper to taste 

Pinch of nutmeg 

2 slices whole grain bread, toasted dark

Preheat oven to 375 degrees.

Cut both squash in half and scoop out the seeds and discard.

Mix together all remaining ingredients, except for the toast.

Turn toast into breadcrumbs by mixing in a food processor.

Spoon 1⁄4 of the cheese and vegetable mixture into each half of squash. Top with 1⁄4 of the breadcrumbs.

Bake the filled squash in a shallow cooking dish for about 1 hour, or until a fork easily pierces the skin.

Serve immediately. 

Serves 4.