Photo: Dragne Marius
Roasted Acorn Squash with Quinoa and Red Rice Stuffing
11 ingredients
openrecipes
Heirloom quinoa and red rice add nutty, whole-grain goodness to autumn’s golden acorn squash. Serve alongside roast turkey or pork, or as a vegetarian main dish
Estimated Nutrition (whole recipe, rough)
878
Calories
46g
Protein
34g
Fat
97g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Red Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Acorn | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 acorn squashes, each about 1 1/2 lb.
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
- 3 1/4 cups water
- 3 Tbs. unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 cup chicken stock, warmed
- 1/2 cup almonds, toasted and chopped
- 2 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes