Roasted Acorn Squash with Jasmine Rice Salad
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
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.
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.