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Ingredients
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1 large acorn squash, halved and seeded
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1 ½ cups water
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1 cup quinoa
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¼ cup chopped prunes
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¼ cup chopped raisins
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¼ cup chopped dried apricots
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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1 tablespoon olive oil, or to taste
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salt to taste
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¼ cup chopped pecans
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
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Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
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Drizzle olive oil over quinoa mixture and add salt; mix well.
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Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.
Cook's Note:
Substitute walnuts for the pecans if desired.
Nutrition Facts (per serving)
741 | Calories |
22g | Fat |
128g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 741 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 3g | 13% |
Sodium 101mg | 4% |
Total Carbohydrate 128g | 47% |
Dietary Fiber 15g | 55% |
Total Sugars 37g | |
Protein 18g | 35% |
Vitamin C 35mg | 39% |
Calcium 187mg | 14% |
Iron 8mg | 43% |
Potassium 2089mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.