Roasted Acorn Squash with Jasmine Rice Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 372.7
  • Total Fat: 14.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 337.4 mg
  • Total Carbs: 60.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Roasted Acorn Squash with Jasmine Rice Salad calories by ingredient
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Introduction

Adapted from Food and Wine Magazine 3/2010. The original recipe calls for Quinoa, which would make this a complete meal since Quinoa is high in protein. My closest grocery store doesn't carry quinoa, so I adapted it with what I had on hand. Adapted from Food and Wine Magazine 3/2010. The original recipe calls for Quinoa, which would make this a complete meal since Quinoa is high in protein. My closest grocery store doesn't carry quinoa, so I adapted it with what I had on hand.
Number of Servings: 2

Ingredients

    1 Acorn Squash, halved and seeded
    2 T EVOO
    Salt & freshly ground black pepper
    1 Cup Jasmine Rice, Cooked, yield
    1 T golden raisins
    .5 T Champagne vinegar (or Sherry Vinegar)
    1 t Honey
    .5 Granny Smith Apple, diced
    1 T diced Shallot
    1 Garlic clove
    1T chopped mint
    1T chopped parsley
    1 ounce arugula

Directions

Roast squash @ 375 about 45 minutes.
Cook rice.
Add raisins.
Mix honey and vinegar.
Combine all other ingredients.
Mix in the honey/vinegar 7 stuff inside the squash.

Number of Servings: 2

Recipe submitted by SparkPeople user ANDE_T.

TAGS:  Vegetarian Meals |

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