roasted acorn squash stuffed with black beans, quinoa, vegetables, cheese, and delicious.
Preheat oven to 350. Place squash on a pan cut side down and roast about 25-30 min.
Meanwhile saute the onion, garlic, and green or red pepper in a medium pot over medium heat. Saute until the onion is translucent. Add the frozen corn and tomato and saute for a min or two more.
Add the vegetable stock, butter, quinoa and all of the spices. Cover and turn off the heat. Let cook for 10-15 min. Mix in the black beans after cooked
When your squash are done, add a shake of salt and pepper to the tops. Fill the squash with the quinoa black bean mixture and top with cheddar cheese. Place back in the oven for 10-15 min until the cheese is nice and caramelized. Serve warm.
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Serving Size: 1 Serving (794g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 805 | ||
Calories from Fat: 244 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 44.9mg | 14 % | |
Sodium 1873.8mg | 65 % | |
Potassium 2128.2mg | 56 % | |
Total Carbohydrate 113.6g | 33 % | |
Dietary Fiber 24.8g | 99 % | |
Sugars, other 88.7g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 805
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