Acorn squash with persimmon-quinoa filling
Ingredients
- 1 acorn squash washed, ends trimmed, sliced in half across the middle,seeds set aside in water
- 1/2 cup quinoa red (90 g), rinsed
- 1 cup water (filtered or spring) or low-sodium vegetable or chicken stock
- 2 persimmons small (100 g), cored and diced
- 1/2 cup Swiss chard (65 g) chopped
- 1/4 cup pine nuts (sub pumpkin or sunflower seeds for migraine diet)
- 1/2 cup mozzarella (shredded, vegan) parmesan (sub ricotta cheese for migraine diet)
- 3 sage leaves (fresh) 1/2 tsp dried sage
- 1/2 tsp sea salt (omit for low-sodium and migraine diet)
- 1/4 tsp chipotle powder
- 1/4 tsp cumin (dried)
- 1/4 tsp white pepper
Instructions
- Preheat oven to 350F�(160C�). Place the squash cut-side down in an oiled baking pan. Bake 30-40 minutes or until soft. Leave the oven on.
- Rinse squash seeds clean. Bring to a boil in 1cup of filtered water, then simmer for 10 minutes. Drain.
- Add drained quinoa to 1 cup liquid. Bring to a boil, then turn down and simmer for 15 minutes on low. Turn off and let sit for at least 5 minutes, then fluff with a fork.
- Mix quinoa, chard, persimmons, pumpkin seeds, cheese (if using), and spices in a large bowl.
- Once the squash is cooked, scoop out most of the flesh leaving 1/2 inch inside. Be careful not to poke through the skin.
- Mix the squash evenly into the filling, then taste and adjust seasoning if needed. Pack it into the squash halves and return them to the baking pan .
- Put the rinsed squash seeds in one corner of the baking pan, adding a small amount of olive oil, some smoked paprika, and a tiny sprinkle of salt. Stir to coat the seeds, then spread into a single layer.
- Bake for 30-45 minutes until the filling is hot.Top with the toasted squash seeds and a drizzle of olive oil.
Notes
If you can�t find persimmons, use one firm pear. Swiss chard may also be labelled green chard. This filling does not pair well with butternut squash; be sure to use acorn or a small spaghetti squash. One of my recipe testers substituted fresh goat cheese for the ricotta and loved the result. If you have fresh sage, use 3 minced leaves in place of the dried sage. You can skip preparing the squash seeds, although most of my recipe� testers loved the texture they added to the finished dish.
Per serving:
- 317 calories
- 11 g fat
- 1 g saturated fat
- 2 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 437 mg sodium (156 mg sodium with salt omitted)
- 698 mg potassium
- 54 g carbohydrate
- 12 g fiber
- 12 g sugars
- 7 g protein
- 8 Weight Watchers Points Plus