Roasted Acorn Squash with Quinoa Stuffing

A THOUGHT FOR FOOD
18Ingredients
80Minutes
580Calories

Ingredients

US|METRIC
  • 1 acorn squash (tops trimmed and the squash cut in half lengthwise, seeds removed)
  • olive oil
  • salt
  • 1/2 cup red quinoa
  • 1 cup broth (veggie)
  • 1/2 onion (small, chopped)
  • 1 garlic clove (finely chopped)
  • 1 pound white button mushrooms (stems removed and sliced thinly)
  • 3 celery stalks (sliced)
  • 1 white onion (small, coarsely chopped)
  • 1 clove garlic (minced)
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh rosemary (chopped)
  • 2 teaspoons parsley (chopped)
  • 1 teaspoon lemon
  • olive oil
  • salt
  • black pepper
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    NutritionView More

    580Calories
    Sodium50% DV1210mg
    Fat35% DV23g
    Protein37% DV19g
    Carbs26% DV77g
    Fiber56% DV14g
    Calories580Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol0mg0%
    Sodium1210mg50%
    Potassium2090mg60%
    Protein19g37%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate77g26%
    Dietary Fiber14g56%
    Sugars15g30%
    Vitamin A20%
    Vitamin C70%
    Calcium15%
    Iron45%

    * 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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