Moroccan Chickpea-Stuffed Acorn Squash
Source: EatingWell Magazine, November/December 2016
To make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.
Serving Size: 1/2 stuffed squash each
267 calories; protein 7.1g; carbohydrates 49.2g; dietary fiber 9.8g; sugars 7.9g; fat 7.1g; saturated fat 0.6g; vitamin a iu 3308.9IU; vitamin c 39mg; folate 106.2mcg; calcium 143.7mg; iron 3.7mg; magnesium 111.6mg; potassium 1146.1mg; sodium 441.6mg; thiamin 0.6mg.
3 starch, 1/2 vegetable, 1/2 lean meat, 1 fat