Stuffed Acorn Squash

By Susan M. Piergeorge, MS, RDN

Enjoy this meal assembled in less than 9 minutes.

Makes 2 servings


Stuffed Acorn Squash1 organic acorn squash, halved and baked, seeds removed
1 cup cooked organic quinoa
1 Tablespoon organic olive oil
1 clove organic garlic, chopped
1 organic shallot, chopped
1 teaspoon fresh organic rosemary
½ teaspoon fresh sage, chopped
2 Tablespoons organic walnuts, chopped
2 Tablespoons organic dried cherries
Sprinkle of salt, black pepper

1. Place squash under broiler to warm for 5 minutes.
2. In sauté pan, place oil, garlic, shallots, herbs and heat to medium heat.
3. Add quinoa, walnuts, cherries, salt and pepper to taste. Mix well.
4. Add ½ recipe to each half of acorn squash.

Nutrition per serving: 330 calories, 7 grams protein, 49 grams carbohydrate, 14 grams fat, 0 mg cholesterol, 1.5 grams saturated fat, 100 mg sodium, 939 mg potassium, 4 grams sugar, 8 grams dietary fiber

This entry was posted in Aging Well, Health Maintenance, Nutrition, Recipes, Susan Piergeorge and tagged #9minutemeals, baby boomer nutrition, babyboomerrecipes, Boomer Be Well, easy meals, Healthy Aging Tips, Healthy Eating, Susan Piergeorge, vegetarian recipes. Bookmark the permalink.

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