Spicy Stuffed Acorn Squash

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Spicy Stuffed Acorn Squash
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Health Score:
Health Score
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
544
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie544 kcal(26 %)
Protein32.44 g(33 %)
Fat41.04 g(35 %)
Carbohydrates14.69 g(10 %)
Sugar added0 g(0 %)
Roughage3.64 g(12 %)
Vitamin A91.4 mg(11,425 %)
Vitamin D0.16 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.34 mg(31 %)
Niacin13.45 mg(112 %)
Vitamin B₆1.15 mg(82 %)
Folate77.54 μg(26 %)
Pantothenic acid1.31 mg(22 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂1.55 μg(52 %)
Vitamin C41.59 mg(44 %)
Potassium1,053.62 mg(26 %)
Calcium172.81 mg(17 %)
Magnesium74.13 mg(25 %)
Iron3.28 mg(22 %)
Iodine1.5 μg(1 %)
Zinc5.72 mg(72 %)
Saturated fatty acids9.31 g
Cholesterol89.34 mg
Author of this recipe:
How healthy are the main ingredients?
zucchiniBeefgarliccinnamonCumin

Ingredients

for
4
Ingredients
4
round zucchini (or acorn squash)
3.333 cups
Minced Beef (pork or lamb)
2
large onions (chopped)
½ cup
2 cloves
garlic (finely chopped)
1.333 inches
fresh Ginger root (finely chopped)
1 ½ teaspoons
ground cinnamon
2 teaspoons
ground Cumin
2 teaspoons
ground cilantro
2 teaspoons
3 tablespoons

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6. Cut the tops off the zucchini and save for later.
2.
Hollow out the middles of the zucchini. Finely dice half the flesh and discard the remainder.
3.
In a pan heat half the olive oil. When hot, add the onion and garlic until softened. Add the chopped ginger, paprika, cinnamon, dried herbs, coriander and cumin and stir well.
4.
Add the zucchini flesh back into the pan and coat with the spices.
5.
Add the meat and cook for 10 minutes whilst continuously stirring until it starts to brown, then add the grated Parmesan.
6.
Stuff the zucchini with the spiced mince and onion, replace the tops, sprinkle with a little cumin or paprika and cook in the oven in a roasting in drizzled with a little olive oil for 20 minutes.
7.
Serve immediately with salad or seasonal vegetables.
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