Naturally Ella · by Erin Alderson
Jerk Roasted Kuri Squash with Bulgur Salad
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 9%
CARBS 35G39% OF CAL
7G FIBER9G SUGAR19G OTHER
FAT 24G61% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Kuri squash rubbed with jerk spices, served with a bulgur salad dressed in pomegranate and arugula. Warm spices and tart fruit make a bold vegetarian main.
maincaribbean🔥 ovendairy freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 red kuri squash
- 2 tablespoons minced scallion
- 1 tablespoon minced fresno or red jalapeño pepper
- 1 small garlic clove (minced)
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon ground Frontier Co-op Allspice
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons olive oil
- 2 cups packed arugula
- 1/2 cup cooked bulgur
- 1/4 cup pomegranate seeds
- 3 tablespoons lemon vinaigrette
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 9%
CARBS 35G39% OF CAL
7G FIBER9G SUGAR19G OTHER
FAT 24G61% OF CAL
3G SAT22G 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
- 10m
- Cook
- 45m
- Sodium
- 344mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 950mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.