Ingredients
2
2 servings
- •1 large acorn squash, halved and seeded
- •1 ½ cups water
- •1 cup quinoa
- •¼ cup chopped prunes
- •¼ cup chopped raisins
- •¼ cup chopped dried apricots
- •1 clove garlic, minced
- •1 teaspoon grated fresh ginger
- •1 tablespoon olive oil, or to taste
- •salt to taste
- •¼ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
- 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.
- 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.
- Drizzle olive oil over quinoa mixture and add salt; mix well.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 741
- Carbohydrate: 128g
- Fat: 22g
- Fiber: 15g
- Protein: 18g
- Sugar: 37g
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