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Roasted Acorn Squash with Quinoa and Red Rice Stuffing

See full recipe on: Williams-Sonoma



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

Nutrition 12 servings

Per Serving % Daily Value
Calories 280
Fat 9g 14%
Carbs 45g 15%
Protein 7g 15%
Fiber 6g 25%
Cholesterol 8mg 2%
Sodium 49mg 2%
     
Fat
Carbs
Protein

Preparation






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