Harvest Quinoa Stuffed Delicata
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 186.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
View full nutritional breakdown of Harvest Quinoa Stuffed Delicata calories by ingredient
Introduction
Quinoa salad stuffed in creamy, sweet delicata squash Quinoa salad stuffed in creamy, sweet delicata squashNumber of Servings: 6
Ingredients
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1 Delicata Squash, halved vertically, seeds reserved, about 2 lbs
3 tsp Olive oil
½ cup tri-color quinoa
3 Medjool dates, chopped
¼ cup pomegranate arils
1 tsp orange zest
1/2 and orange juiced, about ¼ cup
1 cup pf spring mix, plus more for garnish (optional)
Salt and pepper to taste
Tips
Vegan. Makes a great appetizer as well.
Directions
Directions:
1. Preheat oven to 350 F, line a baking sheet with parchment paper. Cut and seed the squash. Drizzles with 2 tsp of oil. Place cut side down on baking sheet and roast for 35 minutes. Remove from oven and turn cut sides up to slightly cool.
2. While the squash cooks. Clean and toss the seeds with 1 tsp of olive oil, season with salt and pepper. Roast in a toasted oven at 375 F for 8-10 minutes.
3. in a small pot, bring 1 cup of water to a boil. Add the ½ cup quinoa and cook until water is absorbed. About 15-18 minutes.
4. In a medium sized bowl combine the dates, pomegranate arils and orange zest. Season with salt and pepper to taste.
5. when the quinoa is finished add to the bowl and toss with the orange juice. Mix in the handful of Spring Mix. It is okay for it to wilt a little from the hot quinoa.
6. Stuff Delicata with quinoa salad and serve!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SHARAMUS.
1. Preheat oven to 350 F, line a baking sheet with parchment paper. Cut and seed the squash. Drizzles with 2 tsp of oil. Place cut side down on baking sheet and roast for 35 minutes. Remove from oven and turn cut sides up to slightly cool.
2. While the squash cooks. Clean and toss the seeds with 1 tsp of olive oil, season with salt and pepper. Roast in a toasted oven at 375 F for 8-10 minutes.
3. in a small pot, bring 1 cup of water to a boil. Add the ½ cup quinoa and cook until water is absorbed. About 15-18 minutes.
4. In a medium sized bowl combine the dates, pomegranate arils and orange zest. Season with salt and pepper to taste.
5. when the quinoa is finished add to the bowl and toss with the orange juice. Mix in the handful of Spring Mix. It is okay for it to wilt a little from the hot quinoa.
6. Stuff Delicata with quinoa salad and serve!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SHARAMUS.
Member Ratings For This Recipe
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EVILCECIL
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SUSANBEAMON