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Instant Pot Acorn Squash Stuffed with Cranberries, Wild Rice, and Chickpeas
WELL PLATED13Ingredients
85Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup wild rice (uncooked, you can also use a brown and wild rice blend like this one)
- 1 tsp. kosher salt (divided)
- 3 lb. squashes (each acorn, halved lengthwise, stems trimmed, and seeded)
- 1 Tbsp. olive oil
- 1 shallot
- 1/2 small yellow onion
- 3 cloves garlic (minced, about 1 tablespoon)
- 8 oz. cremini mushrooms (baby bella, finely chopped)
- 1/2 tsp. black pepper
- 1 can chickpeas (reduced-sodium, 15 ounces rinsed and drained)
- 1/3 cup dried cranberries (reduced-sugar)
- 1/4 cup pepitas (toasted, or chopped pecans)
- 1 Tbsp. fresh thyme leaves (chopped)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium950mg40% |
| Potassium1890mg54% |
| Protein17g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber14g56% |
| Sugars11g |
| Vitamin A35% |
| Vitamin C80% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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