The perfect dish for a beautiful vegan party.
2 | acorn squash, cut in half lengthwise | 1 kg | |
1/2 cup | quinoa | 90 g | |
1 tbsp | olive oil | 15 mL | |
1/2 | onions, finely chopped | 100 g | |
2 cloves | garlic, minced | ||
8 | button (white) mushrooms, thinly sliced | 110 g | |
2 tbsp | dried cranberries | 16 g | |
1/4 cup | walnuts, chopped | 26 g | |
2 cups | lentils (canned), rinsed and drained | 500 mL | |
1/8 tsp | cayenne pepper | 0.4 g | |
1 tsp | paprika | 3 g | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
2 tbsp | nutritional yeast | 18 g |
The squash can be roasted and the filling made a day or two in advance. To serve, reheat the squash in a 175°C/350°F oven and the filling in a pan on the stove. Stuff the squash and return to the oven to finish.
per 1 serving (360 g)
Amount % Daily Value |
Calories 360 |
Fat 8 g 13 % |
Saturated
0.9 g
5 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 61 g 20 % |
Fibre 10 g 42 % |
Sugars 6 g |
Net Carbs 51 g |
Protein 17 g |
Vitamin A 10 % |
Vitamin C 31 % |
Calcium 10 % |
Iron 50 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 1 ½ |