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

PROTEIN OPTIONS

Animal Protein: Turkey
Vegan: Tempeh

INGREDIENTS

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

Vegan:
Acorn squash, wild rice, mushrooms, sage, dates, celery, spinach, 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!