![]() ![]() Stir in 1/3 cup of cooked quinoa to kale and turkey mixture and divide the filling among the four squash halves about 1/2 cup each. Stir well and cover to cook about 5-7 minutes until the kale wilts. Be careful not to burn the leeks.Īdd the turkey sausage to the skillet crumble and cook thoroughly for about 8-10 minutes.Īdd fresh-ground black pepper, crushed garlic, kale, and chicken broth. You only need 1/3 cup of cooked quinoa for this recipe, so store any extra in the refrigerator or freezer for later.ĭice leeks and saute in a medium skillet in olive oil over medium heat for 6 minutes. Prepare quinoa, following package instructions. Remove hot squash from the cookie sheet and flip it over, placing it on a cutting board to cool. ![]() Place each squash half flesh side down on a prepared cookie sheet.īake squash about 30 minutes, until tender enough to pierce flesh easily with a fork. Cut each squash in half and scoop out seeds and pulp. Thoroughly rinse off two medium-sized acorn squash.Spray a cookie sheet with cooking spray and set aside. 2 medium acorn squash about 4 inches in diameter.One serving = 1/2 of acorn squash stuffed with ~ 1/2 cup of fillingĬalories: 267 calories, 11g fat, 35g carbohydrate, 7g of fiber, 12.5g protein per serving. ![]() Winter squash contains half the calories of brown rice and three times the fiber! Gluten-free Acorn Squash with Quinoa If your goal is weight loss, consider swapping winter squash such as acorn, butternut, or spaghetti squash for pasta or rice in your favorite recipes.
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