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Stuffed Kabocha Squash with Quinoa and Chickpeas
WHAT WOULD CATHY EAT12Ingredients
90Minutes
320Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 kabocha squash (halved horizontally*, seeded)
- 2 Tbsp. olive oil
- 2 cups sliced leeks (thinly, white and light green parts)
- 2 cups red quinoa (rinsed thoroughly if not using the no-rinse variety)
- 1/2 cup dry sherry
- 3 1/2 cups vegetable stock (use a gluten-free stock if you are gluten-sensitive)
- 1/2 tsp. salt (reduce amount if your stock is very salty)
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. sage (fresh chopped)
- 3 Tbsp. flat-leaf parsley (chopped, plus additional for garnish)
- 1 1/2 cups chickpeas (canned are fine here)
- 2 Tbsp. currants
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium780mg33% |
| Potassium940mg27% |
| Protein10g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium10% |
| 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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