Get ready for some holiday cooking with this fun, seasonal-themed side dish. It’s also full of omega 3’s, plant-based, and super easy to make!
Serving Size: 1/4 stuffed squash with filling
- 1 medium-sized acorn squash
- 2 tablespoons flaxseed oil
- 1/2 cup walnuts, chopped
- 1/2 cup quinoa, cooked
- 1/8 cup dried cranberries, finely chopped
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- Preheat oven to 400°F.
- Cut squash in half from the stem to the tip and scoop out the seeds.
- Place acorn squash on a baking sheet cut side up and drizzle with 1 tbsp. flaxseed oil. Sprinkle ¼ tsp. of salt onto the squash. Flip the squash so the cut side is against the pan and bake for 35-40 minutes. The squash should be fork-tender.
- While the squash is cooking, finely chop the dried cranberries and parsley.
- Set aside 1 tbsp. of parsley for the final touches of the recipe.
- Add quinoa, walnuts, cranberries, and parsley to a bowl with 1 tablespoon of flaxseed oil and 1 tablespoon of lemon juice and mix.
- After the squash is cooked, add the walnut stuffing mixture to each half of the squash.
- Top with the remaining tablespoon of parsley and sprinkle with salt.
- Serve and enjoy!
Nutrition Information / Amount per serving
Calories – 250
Total fat – 16.7 g
Saturated fat – 1.5 g
Cholesterol – 0 mg
Sugars – 6 g
Protein – 6.3 g
Total Carbohydrates – 37.5 g
Dietary Fiber – 5.3 g
Sodium – 300 mg
Added Sugars – 0 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!