By Mayo Clinic Staff

Dietitian's tip:

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Number of servings

Serves 4

Ingredients

  1. 2 medium acorn squashes, cut in half with seeds removed
  2. 1 tablespoon olive oil
  3. 2 cups chopped Granny Smith or Honeycrisp apples
  4. 1/2 cup chopped shallots
  5. 1/2 cup finely chopped celery
  6. 1/2 cup finely chopped carrots
  7. 4 cloves garlic, chopped
  8. 1 cup cooked quinoa
  9. 1/4 cup chopped unsalted pecans
  10. 2 tablespoons chopped fresh thyme
  11. 1/2 teaspoon sea salt
  12. 1/2 teaspoon ground black pepper

Directions

Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

Nutritional analysis per serving

Serving size :1/2 squash

  • Calories 267
  • Total fat 10 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 5 g
  • Cholesterol 0 mg
  • Sodium 284 mg
  • Total carbohydrate 44 g
  • Dietary fiber 8 g
  • Total sugars 11 g
  • Protein 5 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 23, 2016