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Ingredients
- 45 g Parmesan cheese in pieces
- 15 g fresh parsley leaves plus extra to garnish or 15 g celery leaves, plus extra to garnish
Acorn Squash
- 1 acorn squash
-
avocado oil to rub
or unsalted butter melted, to rub - salt to season
- ground black pepper to season
Filling
- 115 g cauliflower florets small stems removed
- 60 g yellow onion cut into pieces
- 30 g celery cut into pieces (2.5 cm/1 in.)
-
15
g walnut halves, shelled
or 15 g pecan nut halves, raw - 30 g avocado oil
- ¼ tsp salt
- 1 pinch ground black pepper
- 140 g cremini mushrooms fresh, destemmed and quartered
- 30 g dried cranberries unsweetened (optional)
- 1 ½ tsp tamari sauce
- 1 ½ tsp apple cider vinegar
- 1135 g water
- Nutrition
- per 1 portion
- Calories
- 456.4 kcal / 1909.6 kJ
- Protein
- 15.9 g
- Fat
- 26.4 g
- Carbohydrates
- 47.1 g
- Fibre
- 8.2 g
- Saturated Fat
- 6 g
- Sodium
- 923.8 mg
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