Balsamic Roasted Fennel And Acorn Squash Rice Casserole Recipe
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This fennel and acorn squash casserole with savory herb rice makes an easy and delicious side dish.
4.3
27 Rating -
Rate
Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
plan
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ingredients serves
serves8
Add to Shopping ListIngredients for Balsamic Roasted Fennel And Acorn Squash Rice Casserole Recipe
- 1 Acorn squash - cut in 0.5 lengthwise, seeded and cut into 2 wedges
- 8 piece 1 large fennel bulb - trimmed, cored and cut into
- 2 tablespoon Extra-virgin olive oil
- 2 tablespoon Balsamic vinegar
- 3 Cloves garlic, minced
- 1 tablespoon Chopped Fresh Rosemary
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1 Box uncle ben's basmati medley savory herb
Nutrition
value
value
848
calories per serving
39 g Fat37 g Protein124 g Carbs94 g FiberOther
Current Totals
- Fat39g
- Protein37g
- Carbs124g
- Fiber94g
MacroNutrients
- Carbs124g
- Protein37g
- Fiber94g
Fats
- Fat39g
Vitamins & Minerals
- Calcium2827mg
- Iron44mg
- Vitamin A20mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B96mcg
- Vitamin B120mcg
- Vitamin C50mg
- Vitamin E< 1mg
- Copper3mcg
- Magnesium909mg
- Manganese16mg
- Phosphorus1142mg
- Selenium< 1mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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