2 Serves
76 Mins
Preheat your oven to 200°C. Cut the acorn squash horizontally, remove the seeds and pulp, and set the seeds aside for later use.
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Vitamin E
1 mg / 15 mgVitamin K
100 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
361 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
305 mg / 1,250 mgPotassium
639 mg / 4,700 mgSodium
736 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
16 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Season the cut sides of the acorn squash with salt and black pepper. Place the squash cut-side up on a baking sheet and roast for 45 minutes or until tender when pierced with a fork.
While the squash roasts, clean the reserved acorn squash seeds, toss them with a pinch of salt, and spread them on a separate baking sheet. Bake for 7 minutes until lightly toasted.
In a frying pan, melt the butter and sauté the chopped onions, green cabbage, and sweet peppers until they are soft and tender.
Once the squash is tender, remove it from the oven. Fill each squash half with the sautéed vegetable mixture, sprinkle with cayenne pepper, and top with goat cheese. Return to the oven for 5 minutes until the cheese is softened.
Remove from the oven and garnish with the toasted acorn squash seeds before serving.
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