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Roasted Acorn Squash with Quinoa Mushroom Pilaf
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Serves6 (1 half each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 3 medium acorn squash, halved and seeded
- 3 tablespoons olive oil, divided
- 1 small onion, diced
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)
- 2 cloves garlic, minced
- 1 1/2 cups mushrooms, chopped
- 1/4 cup dried cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 400°F. Brush tops and inside of squash cavity with 1 tablespoon olive oil. Season with 1/4 teaspoon salt.
- Place cut side down on a greased cookie sheet and roast until tender, about 45 minutes. Remove from oven and set aside.
- While the squash cooks, make the filling. Heat 1 tablespoon olive oil in a saucepan over medium high. Add half of the onion and cook until softened, 2-3 minutes. Add quinoa, broth, and thyme.
- Bring to a boil, cover, and reduce heat to low. Allow to cook until liquid is absorbed, 15-20 minutes.
- In a skillet, heat remaining tablespoon of oil over medium. Add the rest of onion, garlic, mushrooms, and celery. Saute until vegetables are soft and no more liquid from mushrooms remains.
- Combine mushroom mixture with quinoa, stir in cranberries, and season with salt and pepper. Evenly divide stuffing between squash halves.
Recipe Tips
This recipe is vegan, but will still be vegetarian if you choose to add Parmesan to the top of each filling.
Try substituting brown rice, barley, or farro for the quinoa.
Nutrition Facts
Roasted Acorn Squash with Quinoa Mushroom Pilaf
Amount Per Serving
Calories 264
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 406mg
17%
Potassium 788mg
23%
Total Carbohydrates 43g
14%
Dietary Fiber 8g
32%
Sugars 7g
Protein 6g
12%
Vitamin A
13%
Vitamin C
24%
Vitamin D0%
Calcium
5%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Adapted from One Green Planet
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