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Roasted Acorn Squash
BAKING AND COOKING, A TALE OF TWO LOVES17Ingredients
105Minutes
360Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 acorn squash (medium, halved lengthwise, seeds removed)
- olive oil (for brushing acorn squash)
- 2 Tbsp. olive oil (divided)
- 1 onion (finely chopped, divided)
- 1 cup quinoa (rinsed well and drained)
- 1 1/2 cups vegetable broth (or chicken broth)
- 1/2 cup water
- 3 sprigs fresh thyme
- 2 cloves garlic (minced)
- 1 1/2 cups mushrooms (finely chopped)
- 2 celery stalks (finely chopped)
- 4 sage leaves (minced)
- 1/2 cup toasted pumpkin seeds (I used toasted walnuts)
- 1/4 cup dried cranberries
- 1/4 apples (chopped)
- salt
- pepper
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium380mg16% |
Potassium1190mg34% |
Protein11g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber10g40% |
Sugars4g |
Vitamin A25% |
Vitamin C50% |
Calcium15% |
Iron35% |
* 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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