Nutrition: Serving: 1 | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g Stuffed Acorn Squash With Garlic Beans And Greens Place the ingredients in a food processor or blender, and blend them. Place the cooked squash in a food processor. Turn the squash upside down and take a spoon. Once the squash is baked, take the baking sheet out of the oven and allow it to cool for 10 minutes. Place the cut side down or the flesh of the Acorn Squash on a baking tray.īake the squash in the oven for 45 minutes. Use extra virgin olive oil to coat a basting brush and rub the entire acorn squash. You can either throw away the seeds or roast them later. Grab a spoon to remove all strings and seeds. Cut the squash in half lengthwise on a cutting board. This recipe only requires two ingredients and is great for making muffins, baby food, or pancakes. Nutrition: Serving: 1 | Calories: 388kcal | Carbohydrates: 38g | Protein: 13g | Fat: 19g Maple Roasted Acorn Squash Serve the stuffed squash warm with the remaining 12 cups of chopped parsley. Bake the squash for 15-18 minutes until it turns golden brown. With a large spoon, divide the mixture equally between the squash halves. Mix the Parmesan cheese with the feta cheese.įlip the squash halves so that the cut sides face up. Mix until all ingredients are well combined. Mix in the chopped green onion, parsley, and garlic.
Set aside.Ĭombine the fluffed Quinoa mixture with the remaining oil in a large bowl. Toast the pepitas in a large skillet on medium heat until golden brown and make little popping sounds, approximately 4 to 5 minutes. Cover the mixture and let it steam for 5 minutes. Let the mixture steam for five minutes under a cover. Stir in the cranberries and remove the pot from the heat. Let the mixture simmer covered for at least 30 minutes or until completely absorbed. Once the mixture has reached a boil, reduce heat to maintain a simmer. The mixture should be brought to a boil on medium heat. In a medium saucepan, combine the rinsed quinoa with the water. Turn the oven off.Ĭook the quinoa in the meantime. Bake the squash cut side down for about 30 minutes, or until golden brown. Rub the squash together until it is completely coated. Sprinkle 1 tablespoon olive oil on the squash. Place the squash halves onto the baking tray. You can scoop out the seeds and strings inside with a large spoon. Finally, slice through the top section just next to your stem. Prepare the squash by first piercing it in the middle along a depression line. Line a large baking sheet or grease a pan with olive oil.
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