RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.3001
Energy (kCal)	537.0755
Carbohydrates (g)	14.6134
Total fats (g)	44.3688
Fatty acids, total saturated 20:0 (g)	0.0832
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2629
Fatty acids, total polyunsaturated 17:1 (g)	0.1077
Fatty acids, total trans-monoenoic (g)	0.3440
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1152
Fatty acids, total saturated 4:0 (g)	0.2247
Fatty acids, total trans (g)	0.4374
Riboflavin (mg)	0.2038
Tocopherol, beta (mg)	0.8556
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0244
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0003
Fatty acids, total saturated 18:0 (g)	4.4480
Tocopherol, delta (mg)	0.0084
Arginine (g)	1.0399
Proline (g)	1.6638
Fatty acids, total polyunsaturated 18:1 t (g)	0.3048
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3396
Adjusted Protein (g)	0.0000
Cystine (g)	0.2180
Tocotrienol, beta (mg)	0.0168
Selenium, Se (g)	26.9978
Copper, Cu (mg)	0.0961
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5920
Total lipid (fat) (g)	44.3688
Vitamin K (phylloquinone) (g)	67.7816
Cholesterol (mg)	86.1300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0057
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2382
Menaquinone-4 (g)	2.0790
Phytosterols (mg)	15.2411
Folate, total (g)	20.2740
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0425
Vitamin A, IU (IU)	869.7280
Energy (kcal)	537.0755
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9285
Fatty acids, total saturated 14:1 (g)	0.1039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5526
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	9.1403
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0841
Vitamin C, total ascorbic acid (mg)	12.5904
Lutein + zeaxanthin (g)	250.8430
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0042
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2679
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0057
Magnesium, Mg (mg)	32.2320
Fatty acids, total saturated 16:0 (g)	10.0587
Carbohydrate, by difference (g)	14.6134
Vitamin D (IU)	13.4400
Fructose (g)	4.2459
Fluoride, F (g)	2.5025
Aspartic acid (g)	1.6039
Tyrosine (g)	0.9887
Potassium, K (mg)	349.1406
Fatty acids, total saturated 12:0 (g)	0.2893
Vitamin A, RAE (g)	129.0790
Serine (g)	1.0046
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0092
Fatty acids, total trans-polyenoic 22:4 (g)	0.0393
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0047
Fatty acids, total saturated 22:0 (g)	0.0162
Fatty acids, total saturated 14:0 (g)	1.3852
Histidine (g)	0.7938
Isoleucine (g)	1.0267
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0934
Niacin (mg)	3.5804
Water (g)	144.8732
Fatty acids, total saturated 8:0 (g)	0.1082
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2089
Carotene, beta (g)	300.2650
Sodium, Na (mg)	622.7082
Iron, Fe (mg)	0.9815
Energy (kJ)	2246.4649
Ash (g)	3.1975
Caffeine (mg)	0.0000
Glycine (g)	0.6686
Fatty acids, total trans-polyenoic (g)	0.0934
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0057
Fatty acids, total saturated 18:2 undifferentiated (g)	5.2425
Fatty acids, total polyunsaturated (g)	5.9784
Vitamin E (alpha-tocopherol) (mg)	0.7931
Sucrose (g)	2.5330
Vitamin B-6 (mg)	0.3308
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1789
Vitamin D (D2 + D3) (g)	0.3360
Vitamin D3 (cholecalciferol) (g)	0.3360
Lysine (g)	1.8283
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0704
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3300
Starch (g)	0.0312
Pantothenic acid (mg)	0.6969
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1157
Fatty acids, total trans-polyenoic 18:3i (g)	0.0007
Thiamin (mg)	0.2690
Folate, food (g)	20.2740
Fatty acids, total saturated 20:1 (g)	0.2990
Fatty acids, total monounsaturated (g)	17.7443
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.9614
Fatty acids, total polyunsaturated 16:1 t (g)	0.0387
Fatty acids, total polyunsaturated 17:0 (g)	0.1549
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0370
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	50.4061
Fatty acids, total polyunsaturated 16:1 c (g)	0.8819
Fatty acids, total saturated (g)	17.3258
Vitamin B-12 (g)	1.4298
Calcium, Ca (mg)	322.5986
Fatty acids, total saturated 10:0 (g)	0.2539
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0420
Alanine (g)	0.9328
Glutamic acid (g)	3.6326
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0279
Carotene, alpha (g)	0.3300
Vitamin E, added (mg)	0.0000
Retinol (g)	102.6300
Leucine (g)	1.8790
Folate, DFE (g)	20.2740
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0924
Fiber, total dietary (g)	2.5521
Tryptophan (g)	0.2675
Threonine (g)	0.8277
Fatty acids, total polyunsaturated 18:1 c (g)	15.5649
Manganese, Mn (mg)	0.1209
Protein (g)	20.3001
Cryptoxanthin, beta (g)	7.5350
Fatty acids, total saturated 18:1 undifferentiated (g)	16.2994
Betaine (mg)	3.4091
Phosphorus, P (mg)	332.8690
Tocopherol, gamma (mg)	0.5939

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Swiss
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Halve squash. | 2. Remove seeds and pulp. | 3. Place squash, cut side down, in a shallow baking dish. | 4. Add water. | 5. Bake at 350 degrees for 30 minutes. | 6. In a medium saute or sauce pan over medium heat, cook bacon until some fat is rendered (3 min). | 7. Add onion and saute/sweat for 3 minutes-ish. | 8. Add sage, rosemary,thyme, and pepper (or anything else you'd like). | 9. Add apple and saute/sweat for 2 minutes-ish. | 10. Add garlic and saute/sweat for 2 minutes-ish. | 11. Drain if needed. | 12. Stir in stuffing mix and water. | 13. Once stuffing mix is moist, stir in cheese. | 14. Spoon stuffing into prepared squash. | 15. Cover with loosely with foil. | 16. Bake about 20 minutes more. | 17. I removed foil; topped with optional topping (below) and baked for last five minutes. | 18. Optional topping: | 19. Mix bread crumbs and olive oil. | 20. Mix in parsley and green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	1			-	-	-	-
bacon	3	slices		350.28	1.0752	10.6008	33.3396
apple	1/2	cup	chopped peeled used	32.5	8.6312	0.1625	0.1062
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic clove	3		chopped	-	-	-	-
sage	1	teaspoon	dried	-	-	-	-
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
pepper			ground	-	-	-	-
stuffing mix bread	1	cup	seasoned used herbed cubed	-	-	-	-
water	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
swiss cheese	1/4	cup	shredded used cubed	129.69	0.4752	8.8968	10.2267
breadcrumb	1	tablespoon	toasted	-	-	-	-
olive oil	1/8	teaspoon		4.9725	0.0	0.0	0.5625
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
green onion	1	teaspoon	sliced	0.54	0.1148	0.0194	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Acorn Squash With Bacon, Apple and Swiss