Stuffed Butternut Squash with Tempeh (Vegan, Gluten-Free)

Stuffed Butternut Squash with Tempeh (Vegan, Gluten-Free)

recipe by

400
calories
15
ingredients
4
servings
3.62

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Ingredients

1/4 cup wild rice uncooked
1/4 cup brown basmati rice uncooked
5 1/2 cups water or vegetable stock
1 pinch sea salt
2 shallots chopped
3 garlic cloves minced
1 celery ribs finely chopped
8 ozs tempeh
2 tbsps lemon juice
2 tbsps maple syrup
2 tbsps flat leaf parsley chopped

Nutrition Facts

400
calories
14
g fat
14
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 400
Calories From Fat 130
% Daily Value*
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat g
Cholesterol 0mg
0%
Sodium 75mg
3%
Potassium 1030mg
29%
Total Carbohydrates 60g
20%
Dietary Fiber 5g
20%
Sugars 14g
Protein 17g
34%
Vitamin A
260%
Vitamin C
60%
Calcium
15%
Iron
20%

Weight Watchers Points

PointsPlus: 11
SmartPoints: 13