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Quinoa Stuffed Acorn Squash
Serves 4 |
Prep Time 15 minutes |
Cook Time 45 minutes
Ingredients
2 cups Eden Organic Quinoa, leftover, cooked
or Eden Organic Red Quinoa
2 Tbsp fresh parsley, minced
1 tsp Eden Extra Virgin Olive Oil
3 cloves garlic, minced
2 medium acorn squash, halved and seeded
15 ounces Eden Organic Black Eyed Peas, 1 can, rinsed and drained
1/4 cup organic sunflower seeds, dry, pan roasted
1/4 cup red bell pepper, finely diced
1/4 cup celery, finely diced
2 tsp lemon juice, freshly squeezed
2 tsp Eden Shoyu Soy Sauce
1 Tbsp Eden Organic Safflower Oil, for oiling the squash skin
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Directions
Preheat oven to 350°. Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu. Lightly oil the squash skin, with Eden Organic Safflower Oil, to prevent splitting. Stuff each squash half with the quinoa stuffing. Sprinkle 1/2 teaspoon lemon juice over each stuffed squash. Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.
The squash may be steamed for 45 minutes instead of baking. Any Eden Organic Beans may be substituted for Black Eyed Peas.
Nutritional Info
Per serving:
591 Calories,
14g Fat (21% calories from fat),
23g Protein,
97g Carbohydrate,
29g Fiber,
0mg Cholesterol,
221mg Sodium
Related Recipes
American, Beans, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Quinoa, Vegan, Whole Grain
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