Equipment
- Oven
Ingredients
- 1 acorn or carnival squash, I used carnival!, halved with seeds removed
- 1 tsp olive oil
- 1 tsp salt and pepper, divided
- ⅔ cup water
- ⅓ cup white quinoa
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp paprika
- ½ red onion, chopped
- 8 oz mushrooms, sliced
- 1 tbsp balsamic vinegar
- ¼ cup yellow corn
- ½ cup fresh parsley, chopped
- ¼ cup dried cranberries
- 2 tbsp toasted pecans, chopped
- ¼ cup crispy chickpeas
- 1 lemon, zested
Method
- Preheat oven to 350.
- Lightly coat squash with olive oil and sprinkle with salt and pepper. Place in a glass baking dish cut side up and roast for 40-45 minutes until tender and golden.
- Meanwhile, add quinoa, water, salt, pepper and spices to a small sauce pan and simmer for 15 minutes, covered.
- Saute onion and mushrooms until golden.
- Add cooked veggies and remaining ingredients to the cooked quinoa and mix gently to combine.
- Spoon quinoa mixture into roasted squash halves and enjoy!
Nutrition
Serving 1servingCalories 502kcalCarbohydrates 89gProtein 16gFat 14gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 7gSodium 1197mgPotassium 1669mgFiber 15gSugar 19gVitamin A 2336IUVitamin C 77mgCalcium 165mgIron 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
