Pomegranate, Quinoa and Goat Cheese Stuffed Acorn Squash
Ingredients
The squash
-
1
large
acorn squash
-
1
tsp
olive oil
The filling
-
½
cup
red quinoa, dry
-
1
cup
water
-
½
medium
onion, chopped
-
½
cup
pomegranate seeds
-
¼
cup
chopped pecans
-
1
tbsp
pure maple syrup
-
¼
tsp
salt
-
2
oz
goat cheese, crumbled
Instructions
- Preheat the oven to 400°F.
- Slice the acorn squash in half, scoop out the seeds, and place cut side up in a baking dish with ¼ inch of water.
- Brush both sides of the squash with olive oil and sprinkle with salt, then bake for 50 minutes.
- Rinse the quinoa and add it to a small pot with water, bringing it to a boil before reducing the heat to low and simmering covered for about 15 minutes.
- In a small pan, sauté the chopped onion in a bit of oil over medium heat for 5-7 minutes, then add it to the cooked quinoa.
- Mix in the pomegranate seeds, pecans, maple syrup, and salt, then fold in the crumbled goat cheese.
- Spoon the quinoa mixture into the roasted squash halves and bake for an additional 10-15 minutes.
- Serve hot.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
14g
Total carbohydrates
48g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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