Naturally Ella · by Erin Alderson
Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 11%
CARBS 44G31% OF CAL
7G FIBER12G SUGAR26G OTHER
FAT 47G74% OF CAL
10G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash seasoned with adobo spices, tossed with crispy quinoa and jalapeño chimichurri. Can work as a side or a light vegan lunch. Servings are unspecified but the recipe appears to serve a small group.
side🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 acorn squash
- 1/4 cup plain (whole milk yogurt)
- 1 tablespoon smoked paprika
- 2 teaspoons sucanat or brown sugar
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon dried Mexican oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chipotle powder
- ½ teaspoon black pepper
- ½ teaspoons sea salt
- 1/4 cup cooked quinoa
- 2 teaspoons olive oil
- 1 recipe for chimichurri
At a glance
PER SERVING · TIME 60M
CAL 29%·PRO 11%
CARBS 44G31% OF CAL
7G FIBER12G SUGAR26G OTHER
FAT 47G74% OF CAL
10G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1858mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1075mg
- Calcium
- 192mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1858MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.