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Quinoa Cranberry Stuffing in Butterkin Squash
TATOOED MARTHA17Ingredients
105Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 acorn squash (butterkin or 2 large)
- 1 cup quinoa (uncooked)
- 2 cups water (or vegetable stock)
- 1 Tbsp. olive oil
- 1/2 shallot (a large, roughly 1/4 cup, finely chopped)
- 2 cups kale (lightly packed fresh, torn into small pieces)
- 2 Tbsp. water
- 1/2 cup dried cranberries
- 1/4 cup almond slivers
- 1/4 cup toasted pumpkin seeds
- 2 Tbsp. fresh parsley (finely chopped)
- 1 tsp. fresh thyme leaves
- 1 lemon
- salt
- pepper
- 1/4 cup grated Parmesan cheese (leave out to make vegan-friendly)
- 1 squash (but mixture is more than enough to fill two butterkin or two large acorn squash.)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium160mg7% |
Potassium710mg20% |
Protein8g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber6g24% |
Sugars2g |
Vitamin A40% |
Vitamin C60% |
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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