Lively time: 10 minutes Whole time: 1 hour and 10 minutes
The buttery, corn-like taste of acorn squash marries effectively with maple syrup and quinoa on this autumnal showstopper. It makes a colourful facet dish in your vacation desk. To regulate 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). Reduce 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 facet 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 cook dinner, stirring ceaselessly, till aromatic,about 1 minute. Take away from warmth, add 1⅓ cup chilly water and remaining 1/2 teaspoon salt. Return to warmth and produce to a boil. Scale 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 effectively 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)
Vitamin (per serving): Energy: 468; Whole 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
Vitamin Bonus: Calcium: 15%; Iron: 20%; Potassium: 974%; Vitamin A: 17%; Vitamin C: 33%
Initially printed November 23, 2019
The publish Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing appeared first on MyFitnessPal Weblog.
