• Serves
    4
  • 267
    Calories

Dietician's Tip: This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

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

  • Calories 267
  • Cholesterol 0 mg
  • Monounsaturated fat 5 g
  • Saturated fat 1 g
  • Sodium 284 mg
  • Total carbohydrate 44 g
  • Dietary fiber 8 g
  • Protein 5 g
  • Serving size 1/2 squash
  • Total fat 10 g
  • 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: 04-23-2016
RCP-20197760
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