Quinoa & Pear Stuffed Acorn Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves stuffed with quinoa, pears, walnuts, and chickpeas, dressed with a bright lemon-apple vinaigrette. This hearty, plant-based main is clean and satisfying, perfect for a fall dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 acorn squash
- 2/3 cups dry red quinoa
- 1 medium red pear (cored and chopped)
- 1/3 cup raw walnuts (chopped)
- 1 15 oz can of organic chickpeas (rinsed)
- 1 tbsp whole grain dijon mustard
- Juice of half a lemon
- 2 tbsp apple cider vinegar
- Salt & pepper to taste
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 612mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2487mg
- Calcium
- 314mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.