Roasted Acorn Squash Bowls
Acorn squash is named after its acorn-like shape and is a popular winter squash variety.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Acorn Squash Bowls
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds.
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Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and maple syrup. Sprinkle with cinnamon and salt.
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Roast in the preheated oven for 40-45 minutes until the squash is tender.
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While the squash is roasting, prepare the filling. In a mixing bowl, combine cooked quinoa, dried cranberries, pecans, and fresh parsley.
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Once the squash is cooked, remove from the oven and let it rest for 5 minutes.
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Fill each acorn squash half with the quinoa mixture.
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Serve the roasted acorn squash bowls warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
