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Rice-Stuffed Acorn Squash

This Rice-Stuffed Acorn Squash recipe contains long-grain white rice, acorn squash, planters pecans, margarine or butter, kraft mexican style finely shredded four cheese.
6 Servings - 45 min -
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Servings:6  | Calories:226 | Total Fat:10g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 1g
5 %
Total Carb 34g
11 %
Fiber 4g
16 %
Sugars 0g
Cholesterol 0mg
0 %
Sodium 43mg
2 %
Protein 4g
7 %
38% Acorn squash
25% PLANTERS Pecans
21% Long-grain white rice
15% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 acorn squash , cut lengthwise in half, seeded
2 Tbsp. margarine or butter
1-1/2 cups cooked long-grain white rice
1/2 cup chopped PLANTERS Pecans , toasted
1 cup KRAFT Mexican Style Finely Shredded Four Cheese , divided

Directions : View recipe directions on
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