#4 Stuffed Acorn Squash with Mushrooms, Sage, and Greens

PROTEIN OPTIONS

Animal Protein: Turkey
Vegan: Tempeh

INGREDIENTS

Acorn squash, wild rice, mushrooms, sage, dates, celery, spinach, pasture turkey or tempeh, rosemary, balsamic vinegar, maple syrup, extra virgin olive oil, dijon, garlic, lemon, salt, pepper, coconut oil.

MACROS

AP (Standard size)

  • Calories: ~590 kcal
  • Protein: ~36 g
  • Carbs: ~54 g
  • Fat: ~26 g

AP ( Abundant size)

  • Calories: ~890 kcal
  • Protein: ~54 g
  • Carbs: ~86 g
  • Fat: ~39 g

Vegan (Standard size)

  • Calories: ~550 kcal
  • Protein: ~28 g
  • Carbs: ~54 g
  • Fat: ~24 g

Vegan (Abundant size)

  • Calories: ~825 kcal
  • Protein: ~42 g
  • Carbs: ~86 g
  • Fat: ~36 g
REHEATING INSTRUCTIONS

Remove vinaigrette.
Heat stuffed squash separately:
Oven: 375°F for 8-10 minutes.
Stovetop: Medium-low heat, covered for 5 minutes.
Drizzle with vinaigrette and enjoy!