13 Ingredients
  • 2 medium acorn squash (2 to 2 1/4 pounds each)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 small onion, chopped
  • 1 cup red quinoa, rinsed well
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup dried cranberries
  • 1 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup roasted, salted and shelled pistachios, coarsely chopped
Nutrition
507
25% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

26% 17

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

28% 85

Carbs (net)

- 74

Fiber

46% 11

Sugars

- 13

Sugars, added

- 6

Protein

23% 11

Cholesterol

- 0

Sodium

59% 1410

Calcium

20% 200

Magnesium

57% 227

Potassium

50% 1764

Iron

35% 6

Zinc

16% 2

Phosphorus

55% 384

Vitamin A

15% 134

Vitamin C

103% 62

Thiamin (B1)

51% 1

Riboflavin (B2)

20% 0

Niacin (B3)

18% 4

Vitamin B6

47% 1

Folate equivalent (total)

43% 171

Folate (food)

- 171

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 3

Vitamin K

320% 256
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