Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.
Ingredients
- 1 large acorn squash, halved and seeded
- 1 ½ cups water
- 1 cup quinoa
- ¼ cup chopped prunes
- ¼ cup chopped raisins
- ¼ cup chopped dried apricots
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil, or to taste
- salt to taste
- ¼ cup chopped pecans
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
Step 2
Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
Step 3
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
Step 4
Drizzle olive oil over quinoa mixture and add salt; mix well.
Step 5
Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.
Cook’s Note:
Substitute walnuts for the pecans if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 741 | |
% Daily Value * | |
Total Fat22g | 29% |
Saturated Fat3g | 13% |
Sodium101mg | 4% |
Total Carbohydrate128g | 47% |
Dietary Fiber15g | 55% |
Total Sugars37g | |
Protein18g | |
Vitamin C35mg | 175% |
Calcium187mg | 14% |
Iron8mg | 43% |
Potassium2089mg | 44% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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