Acorn Squash stuff with Quinoa Salad
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
2 Acorn Squash2 T margarinesaltpepper1/2 cup quinoa1 cup chicken broth (low sodium)1/4 cup diced mushrooms1/4 cup diced green bell peppers1/4 cup frozen (or fresh) sweet corn1 tsp olive oil1 oz Part skim ricotta cheese
Preheat oven to 375.
Cut the acorn squash into halves. Remove seeds. Place on a baking sheet. In each half, sprinkle salt and pepper and place 1/2 T of margarine. Bake for approximately 45 minutes. Check with a fork, if it still isn't done, give it a few more minutes.
In a pan combine quinoa with chicken broth. Bring to a boil. Once boiling, cover and reduce heat to simmer for about 15 minutes.
In a saucepan, over low to medium heat, saute mushrooms, bell peppers, and corn in olive oil. Once both vegetables and quinoa are done, combine and mix.
Put about 1/4 of the quinoa salad in each squash half. Top with a bit of ricotta cheese.
Serving Size:�Makes 4 Servings
Cut the acorn squash into halves. Remove seeds. Place on a baking sheet. In each half, sprinkle salt and pepper and place 1/2 T of margarine. Bake for approximately 45 minutes. Check with a fork, if it still isn't done, give it a few more minutes.
In a pan combine quinoa with chicken broth. Bring to a boil. Once boiling, cover and reduce heat to simmer for about 15 minutes.
In a saucepan, over low to medium heat, saute mushrooms, bell peppers, and corn in olive oil. Once both vegetables and quinoa are done, combine and mix.
Put about 1/4 of the quinoa salad in each squash half. Top with a bit of ricotta cheese.
Serving Size:�Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 314.7
- Total Fat: 10.7 g
- Cholesterol: 2.2 mg
- Sodium: 712.6 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 11.8 g
- Protein: 8.1 g
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