Acorn Squash stuffed with Lentils and Quinoa
- Number of Servings: 4
Ingredients
2 acorn squash1 clove garlic1/2 cup dry quinoa1/2 cup dry lentils1 T onion1 T pepper1 T celery1 small can low-sodium V81 cup non-fat ricotta
Cut acorn squash in half and bake cut side down on a greased cookie sheet at 350. Meanwhile, saute garlic, onion, celery, pepper and quinoa in a stock pot until quinoa is lightly toasted and takes on a nutty aroma. Add V8, 1/2 cups water, and lentils and simmer for about 25 minutes.
After lentils are soft, add ricotta and season to your taste. Remove squash halves from oven. Scoop out some of the squash flesh and mix with the quinoa lentil mixture. Stuff squash shells with the mixture and return to oven for 45 minutes.
Makes 4 servings (a stuffed squash half).
Number of Servings: 4
Recipe submitted by SparkPeople user CREATIVECALICO.
After lentils are soft, add ricotta and season to your taste. Remove squash halves from oven. Scoop out some of the squash flesh and mix with the quinoa lentil mixture. Stuff squash shells with the mixture and return to oven for 45 minutes.
Makes 4 servings (a stuffed squash half).
Number of Servings: 4
Recipe submitted by SparkPeople user CREATIVECALICO.
Nutritional Info Amount Per Serving
- Calories: 257.7
- Total Fat: 1.7 g
- Cholesterol: 15.0 mg
- Sodium: 108.4 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 8.1 g
- Protein: 13.4 g
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