Quinoa Salad Stuffed Acorn Squash
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 4 acorn squash
- Drizzle of balsamic vinegar
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 shallot, minced (about 3 tablespoons)
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 2 cups cooked quinoa
- 4 cups chopped spinach
- 1 cup chopped parsley
- 1 apple, diced
- 1/4 cups chopped toasted pecans
- 1/4 cup cranberries and/or pomegranate seeds
- Sea salt and freshly ground black pepper
- optional: Maple Tahini Sauce from this recipe
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 251 % Daily Value *
- Total Fat: 10 g 14.82%
- Saturated Fat: 1 g 6.15%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 29 mg 1.21%
- Calcium: 41 mg 4.07%
- Potassium: 399 mg 11.41%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.64%
- Zinc: 0 mg 0%
- Total Carbohydrate: 34 g %
- Dietary Fiber: 3 g 13.2%
- Sugar: 0 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 28.36%
- Vitamin C 7.03%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
