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Ingredients
US|METRIC
6 SERVINGS
- 3 acorn squash
- 3 Tbsp. olive oil
- 3 cups cooked quinoa
- 2/3 cup golden raisins
- 1/3 cup dried currants
- 1 1/2 cups purple onion (Diced)
- 2 garlic cloves (minced)
- 1 cup celery (chopped)
- 1/4 cup white wine
- 2/3 cup walnuts (toasted and coarsely chopped)
- 1 Tbsp. fresh sage (minced)
- 1 tsp. grated orange
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium35mg1% |
Potassium1200mg34% |
Protein9g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber10g40% |
Sugars10g |
Vitamin A20% |
Vitamin C50% |
Calcium15% |
Iron20% |
* 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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Reviews(2)
Mark 5 years ago
Very tasty and interesting flavor mix of walnuts and the raisins I used instead of currents. Scaled the recipe down for 2 and made some extra filling to serve on the side. My wife loved it.
Rachel Truscott 7 years ago
Wonderful! I want to make it again, but next time, I'll try to remove the squash skin, mash the squash and mix everything together. This meal is a treat, and healthy!