7 Ingredients
  • 3 cups chopped unpeeled acorn squash
  • 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup shelled pistachios
  • 1 1/2 cups quinoa, rinsed and drained
  • 1 tablespoon white balsamic vinegar
Nutrition
316
16% daily value
6 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

25% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

12% 37

Carbs (net)

- 32

Fiber

19% 5

Sugars

- 1

Sugars, added

- 0

Protein

15% 8

Cholesterol

- 0

Sodium

13% 307

Calcium

5% 52

Magnesium

28% 114

Potassium

16% 545

Iron

16% 3

Zinc

10% 2

Phosphorus

35% 246

Vitamin A

2% 15

Vitamin C

14% 8

Thiamin (B1)

20% 0

Riboflavin (B2)

9% 0

Niacin (B3)

6% 1

Vitamin B6

20% 0

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 3

Vitamin K

9% 7
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