Naturally Ella · by Erin Alderson
Curried Acorn Squash with Lemon-Arugula Salad
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 32%
CARBS 83G67% OF CAL
18G FIBER40G OTHER26G TOTAL SUGAR
FAT 17G30% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash with curry yogurt, topped with quinoa, arugula, feta, and a lemon-honey dressing. A warm, aromatic vegetarian bowl with contrasting textures and flavors.
mainbowl🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Acorn Squash
- 1 acorn squash
- 1/4 cup greek yogurt
- 2 tablespoons mild thai curry paste
- Arugula Quinoa Salad
- 3 cups Arugula
- 1/2 cup cooked quinoa
- 1/4 cup feta
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 32%
CARBS 83G67% OF CAL
18G FIBER40G OTHER26G TOTAL SUGAR
FAT 17G30% OF CAL
4G SAT13G 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
- 523mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2091mg
- Calcium
- 309mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.