Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing

A plate with a roasted acorn squash filled with a couscous mixture sits next to a small dish of crumbled cheese. More roasted acorn squash halves are visible on a white plate in the background. A napkin, spoons, glasses of water, and a bottle are also on the table. MyFitnessPal Blog

Energetic time: 10 minutes Complete time: 1 hour and 10 minutes

The buttery, corn-like taste of acorn squash marries properly with maple syrup and quinoa on this autumnal showstopper. It makes a colourful aspect dish in your vacation desk. To manage portion sizes, slice the squash crosswise into smaller sections.

Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing

Components

2 (862g) acorn squash
2 tbsp maple syrup
2 tbsp olive oil, divided
1 tsp salt
1/4 tsp black pepper
2/3 cup (120g) dry quinoa, rinsed
1 small garlic clove, minced
1/2 cup (54.5g) toasted pecans, chopped
1/4 cup (40g) dried cranberries
2 tbsp Italian parsley, chopped
1 tbsp apple cider vinegar
2 ounces (57g) plain goat cheese, crumbled

Instructions

Preheat oven to 400°F (200°C). Minimize the squash in half crosswise, trimming off the stem and base of the pointed finish in order that they sit upright. Scoop out seeds and discard. Place the squash halves lower aspect up in a 9-by-13-inch (23cm-by-33cm) baking dish. Drizzle the squash with 1 tablespoon of the oil and the maple syrup. Season with 1/2 teaspoon salt and the pepper. Cowl baking dish and bake till squash are tender when pierced with a fork, about 40 minutes.

Whereas the squash halves are baking, make the filling. Warmth the remaining tablespoon of oil in a small saucepan over medium warmth. Add the quinoa and garlic and prepare dinner, stirring regularly, till aromatic,about 1 minute. Take away from warmth, add 1⅓ cup chilly water and remaining 1/2 teaspoon salt. Return to warmth and convey to a boil. Cut back warmth to low, cowl and simmer till the grains have expanded and the water has been absorbed, 12-Quarter-hour. Stir within the cranberries, take away from warmth, and let stand, coated for 10 minutes to complete cooking.

Stir the pecans, parsley and vinegar into the quinoa. Pour the maple syrup and oil pooled within the cavities of the squash into the quinoa combination as properly and stir to mix. Stuff quinoa combination into the cavities of the squash, sprinkle with goat cheese and serve heat or at room temperature.

Serves: 4 | Serving Measurement: 1/2 squash, 1/2 cup plus 1 tablespoon stuffing (125g)

Diet (per serving): Energy: 468; Complete Fats: 23g; Saturated Fats: 5g; Monounsaturated Fats: 12g; Polyunsaturated Fats: 5g; Ldl cholesterol: 11mg; Sodium: 651mg; Carbohydrate: 60g; Dietary Fiber: 11g; Sugar:14g; Protein: 10g

Diet Bonus: Calcium: 15%; Iron: 20%; Potassium: 974%; Vitamin A: 17%; Vitamin C: 33%

Initially revealed November 23, 2019

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