Pecan Cranberry Stuffed Acorn Squash Recipe

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
115
FAT
23%
CHOL
0%
SOD
6%

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Ingredients for 8 servings

2 large fennel bulbs with stalks, chopped

2 tablespoons olive oil

2 large leeks, chopped

1 large white onion, finely chopped

1 tablespoon fresh oregano leaves, plus more for topping

1/6 teaspoon sea salt

3 cups green tea, brewed

1 tablespoon honey

3 cups fresh baby spinach

1/2 cup plain non-fat Greek yogurt, plus more for topping

1 teaspoon orange zest

2 teaspoon fresh orange juice

1/3 cup pecans, ground

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