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Acorn Squash Stuffed With Quinoa And Roasted Almonds
MARIN MAMA COOKS10Ingredients
35Minutes
360Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 squashes (small acorn, halved and seeds removed - If you're serving 2 people get 1 squash, 4 people then get 2 squashes, 8 people then get 4 squashes. The quinoa makes enough to fill 8 small squash halves. You could even use 1 large butternut squash here and fill that up with the quinoa. I used one squash and had the leftover quinoa for lunch sans the squash.)
- 3 Tbsp. extra-virgin olive oil (divided, plus more for brushing on the squash)
- coarse sea salt (fine and)
- fresh ground pepper (fresh)
- 1 cup quinoa (rinsed - I love this brand of quinoa from Quinoa corporation.)
- 1 3/4 cups water (filtered)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup feta (crumbled)
- 1/2 cup raw almonds (with skins, coarsely chopped)
- 2 tsp. red wine vinegar
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium340mg14% |
| Potassium680mg19% |
| Protein11g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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