Acorn Squash stuff with Quinoa Salad
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Acorn Squash stuff with Quinoa Salad calories by ingredient
Introduction
This can be made any number of ways. It can be completey vegetarian, you can add meat, use different veggies, the sky is the limit with this one. This can be made any number of ways. It can be completey vegetarian, you can add meat, use different veggies, the sky is the limit with this one.Number of Servings: 1
Ingredients
-
2 Acorn Squash
2 T margarine
salt
pepper
1/2 cup quinoa
1 cup chicken broth (low sodium)
1/4 cup diced mushrooms
1/4 cup diced green bell peppers
1/4 cup frozen (or fresh) sweet corn
1 tsp olive oil
1 oz Part skim ricotta cheese
Directions
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