This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Serves 4

Ingredients:

       
  • 2 medium acorn squashes, cut in half with seeds removed
  •    
  • 1 tablespoon olive oil
  •    
  • 2 cups chopped Granny Smith or Honeycrisp apples
  •    
  • 1/2 cup chopped shallots
  •    
  • 1/2 cup finely chopped celery
  •    
  • 1/2 cup finely chopped carrots
  •    
  • 4 cloves garlic, chopped
  •    
  • 1 cup cooked quinoa
  •    
  • 1/4 cup chopped unsalted pecans
  •    
  • 2 tablespoons chopped fresh thyme
  •    
  • 1/2 teaspoon sea salt
  •    
  • 1/2 teaspoon ground black pepper

Directions:

Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

Nutritional Analysis (per serving)

Serving size: 1/2 squash
  • Total carbohydrate: 44 g
  • Dietary fiber: 8 g
  • Sodium: 284 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 5 g
  • Total fat: 10 g
  • Cholesterol: 0 mg
  • Protein: 5 g
  • Calories: 267
  • Fruits: 1/2
  • Grains and grain products: 2
  • Nuts seeds and dry beans: 1/2
  • Vegetables: 1/2
  • Carbohydrates: 3
  • Fats: 1/2
  • Fruits: 1/2
  • Fruits: 1/2
  • Nonstarchy vegetables: 1/2
  • Starches: 3
Last Updated: 2016-04-23
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