Naturally Ella · by Erin Alderson★ 4.8
Roasted Butternut Squash, Quinoa, and Arugula
NUTRITION · PER SERVING—
CAL 21%·PRO 22%
CARBS 49G47% OF CAL
7G FIBER9G ADDED5G INTRINSIC29G OTHER14G TOTAL SUGAR
FAT 22G48% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm grain bowl with roasted butternut squash, quinoa, toasted pecans, arugula, and crumbled feta with a honey drizzle. It's a satisfying vegetarian lunch or light dinner.
maingrain bowl🔥 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- 2 cups 1/4" cubed butternut Squash
- 2 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon honey
- 1/4 cup diced scallions
- 1 cup cooked quinoa
- 1/4 cup pecan pieces
- 2-3 cups arugula
- 1/3 cup crumbled feta
At a glance
PER SERVING
CAL 21%·PRO 22%
CARBS 49G47% OF CAL
7G FIBER9G ADDED5G INTRINSIC29G OTHER14G TOTAL SUGAR
FAT 22G48% OF CAL
5G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 305mg
- Total sugar
- 14g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 846mg
- Calcium
- 262mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.