Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash
Servings: 2 Servings
Calories: 360kcal
Ingredients
- 1 medium to large acorn squash
- Olive oil as needed
- Kosher salt and freshly ground black pepper
- 1¼ cups gluten-free vegetable broth
- 2/3 cup quinoa
- 3 to 4 shiitake mushrooms cleaned, stems removed, and chopped
- 4 cherry tomatoes halved
- ½ cup peas
- 1 medium carrot chopped
- ¼ white onion diced
- 2 garlic cloves minced
Instructions
- Preheat oven to 400ºF.
- Cut squash in half lengthwise and scrape out the seeds and strings.
- Rub olive oil on exterior and interior of squash.
- Season with salt and pepper lightly.
- Place on a baking sheet, cut side up, and bake for 60 minutes or until lightly brown and easily pierced with a fork.
- Combine the vegetable broth, quinoa, ½ teaspoon salt, and ¼ teaspoon pepper in a pot and bring to a boil.
- Stir in the remaining ingredients and bring back to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook for 16-18 minutes or until all the broth is absorbed into the quinoa.
- When squash and pilaf are finished, stuff squash with pilaf and return to the oven. Broil for 3 minutes or until the top is lightly browned.
Nutrition
Nutrition Facts
Quinoa Stuffed Acorn Squash
Amount Per Serving
Calories 360
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 624mg26%
Potassium 1347mg38%
Carbohydrates 72g24%
Fiber 10g40%
Sugar 6g7%
Protein 12g24%
Vitamin A 6640IU133%
Vitamin C 49.7mg60%
Calcium 122mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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