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

The buttery, corn-like taste of acorn squash marries nicely with maple syrup and quinoa on this autumnal showstopper. It makes a colourful facet 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

Substances

• 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 so 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 prepare dinner, stirring often, 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, lined 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 nicely 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 Dimension: 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 printed November 23, 2019

The put up Acorn Squash With Cranberry, Quinoa and Goat Cheese Stuffing appeared first on MyFitnessPal Blog.

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