Acorn Squash - A Healthy, Light & Vegetarian Summer Favorite – a delicious recipe with quinoa, acorn, cannellini beans, olive oil, fresh parsley, mint. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste. Cook for ~1hr until you can stick a fork through easily (like a baked potato).
2
In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water).
3
Add can of Cannellini beans to quinoa.
4
Add 1/4 c of olive oil to quiona.
5
Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper).
6
Right before you remove squash from oven (as quinoa has cooled) add fresh herbs to quinoa.
7
To plate & serve: Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish. Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.
212
kcal
Calories
16
g
Fat
16
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup uncooked quinoa, 2 acorn squash, 1 (15 1/2 ounce) can cannellini beans, 1/4 cup olive oil, and more.
Yes, Acorn Squash - A Healthy, Light & Vegetarian Summer Favorite falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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