Thanksgiving

Stuffed Acorn Squash with Quinoa is for Dinner.

Stuffed Acorn Squash with Quinoa takes 20 minutes to prepare.

Stuffed Acorn Squash with Quinoa takes 60 minutes to cook.

Stuffed Acorn Squash with Quinoa makes 8 servings.

The ingredients for Stuffed Acorn Squash with Quinoa are:

3 Acorn Squash or 1 Butternut Squash
1c Quinoa (1/2c Red & 1/2c Plain)
1T Olive Oil
2c 99% Fat Free Chicken broth or water
Med. Vadalia/Sweet Onion, diced
3 Stalks Celery, diced
3Lg. Carrots, diced
1c Kale (Chopped up)
1c Cabbage (Chopped up)
1" piece Fresh Ginger, grated
3-4 Cloves Garlic, crushed & diced small
1/4c Roasted Pine Nuts

Can also add 1/4c raisins or cranberries

Here is how you make Stuffed Acorn Squash with Quinoa:

Cut the acorn squashes in half vertically and remove seeds. Pre-heat oven to 375f, in a small casserole dish, pour 1" water in base, add the squash cut side down, pierce skin, cook in oven for 45 mins until tender.Meanwhile cook the quinoa according to the directions on the bag or box (1cup uncooked quinoa = 2 cups liquid), use broth in the place of water. Let cool. In a pan, heat the olive oil, and cook the carrot, celery, and onion until carrots are done (yet firm), add the garlic, ginger, kale, and Cabbage, cook until the cabbage is cooked through. Season with a little salt and pepper. When squash is tender, carefully take out of baking dish, stuff with quinoa mixture, top with pine nuts. Pop back in oven for 15mins or until heated through. Serving Size: 6-8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user TJOHNSON333.

The nutritional information for Stuffed Acorn Squash with Quinoa is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 184.4

• Total Fat: 4.2 g
• Cholesterol: 1.3 mg
• Sodium: 279.0 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 5.3 g
• Protein: 5.5 g