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“Stuffed acorn squash has tons of nutrients that all pregnant women need, but it's especially great for expecting vegetarian mamas”
1hr 5mins

Ingredients Nutrition


  1. Cut 1 medium acorn squash in half horizontally; remove seeds. Place on a baking sheet sprayed with cooking spray, cut side down. Bake at 375 degrees for 45 minutes or until tender. While squash is cooking, sauté 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. 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. Set aside. Remove squash from the oven, stuff each half with the rice and bean mixture, then top each half with 2 tbsp parmesan cheese. Place in oven again and cook an additional 10 minutes.
  3. Calories: 641.7.
  4. Protein: 23.6 g.
  5. Carbohydrate: 110.2 g.
  6. Dietary Fiber: 16.2 g.
  7. Total Sugars: 6.101 g.
  8. Total Fat: 16.5 g.
  9. Saturated Fat: 3.59 g.
  10. Cholesterol: 6.8 mg.
  11. Total Omega-3 FA: .438 g.
  12. Calcium: 362.5 mg.
  13. Iron: 7.457 mg.
  14. Sodium: 763.8 mg.
  15. Vitamin C: 55.4 mg.
  16. Folate: 198.2 mcg.
  17. Folic Acid: 0 mcg.
  18. Food Folate: 198.2 mcg.

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