Spiced Acorn Squash with Pan-Roasted Cauliflower & Greens

Spiced Acorn Squash with Pan-Roasted Cauliflower & Greens

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From: Diabetic Living Magazine

A mixture of spices provides tantalizing taste to acorn squash stuffed with cauliflower florets and chard. Coconut milk adds a delicious richness to the stuffing and the feta and nuts sprinkled on top deliver a nice tang and crunch to each bite.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (1 to 1¼) pound acorn squash
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt, plus ⅛ teaspoon, divided
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cumin
  • 1½ tablespoons canola oil
  • 6 cups cauliflower florets
  • 1 small onion, cut into thin wedges
  • ¼ teaspoon ground pepper
  • 8 cups coarsely torn chard
  • 1 clove garlic, minced
  • ⅓ cup reduced-fat unsweetened coconut milk
  • 2 ounces reduced-fat feta cheese, crumbled
  • 2 tablespoons pine nuts, toasted, or roasted unsalted pistachio nuts


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a shallow baking pan with parchment paper. Cut each squash in half. Scoop out seeds and discard. Place the squash halves, cut sides down, in prepared pan. Bake for 30 minutes.
  2. Combine coriander, ¼ teaspoon of the salt, the crushed red pepper, allspice, and cumin in a small bowl. Turn the squash flesh sides up. Sprinkle evenly with the spice mixture. Bake, uncovered, for 10 to 15 minutes more or until the squash is tender.
  3. Meanwhile, add oil to a very large nonstick skillet; preheat over medium heat. Add cauliflower and onion; sprinkle with ground pepper and the remaining teaspoon of salt. Cook the cauliflower, covered, over medium heat for 5 minutes, stirring once. Uncover and cook for 5 to 8 minutes more or until the the cauliflower is just tender, stirring occasionally. Remove the cauliflower from the pan and keep warm.
  4. Add chard and garlic to the same pan. Cook about 2 minutes or until the chard is tender, tossing occasionally with tongs. Remove from heat. Add coconut milk. To serve, place one squash half, flesh side up, on each of four serving plates. Spoon the chard mixture evenly into the squash bowls and top with the cauliflower mixture allowing the vegetables to spill out of the squash. Sprinkle evenly with feta cheese and nuts.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 squash half, 1¼ cups cauliflower mixture, ½ cup chard, ½ ounce cheese, and ½ tablespoon pine nuts
  • Per serving: 246 calories; 12 g fat(3 g sat); 8 g fiber; 32 g carbohydrates; 10 g protein; 130 mcg folate; 4 mg cholesterol; 5 g sugars; 5,205 IU vitamin A; 112 mg vitamin C; 178 mg calcium; 4 mg iron; 623 mg sodium; 1,384 mg potassium
  • Nutrition Bonus: Vitamin C (187% daily value), Vitamin A (104% dv), Folate (32% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 2 vegetable, 1 starch, ½ lean protein

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