Acorn Squash stuffed with Lentils and Quinoa
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Acorn Squash stuffed with Lentils and Quinoa calories by ingredient
Number of Servings: 4
Ingredients
-
2 acorn squash
1 clove garlic
1/2 cup dry quinoa
1/2 cup dry lentils
1 T onion
1 T pepper
1 T celery
1 small can low-sodium V8
1 cup non-fat ricotta
Directions
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.