
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quinoa-stuffed acorn squash, with apples and leeks
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 510 Calories/Serving
5–20 Minutes
Nutty, protein-rich red quinoa tosses with tart apples, sweet raisins and fresh mint make the perfect pairing for a sweet and savory acorn squash roasted with smashed garlic and olive oil. A touch of honey and sherry vinegar bring it all home, making this a more than satisfying dish for vegetarians and meat-eaters alike.
In your bag
- 1 acorn squash
- ½ cup red quinoa
- 1 leek
- 3 cloves garlic 1 apple
- ½ cup raisins
- ¼ cup parsley
- ¼ cup mint
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- ¼ cup queso fresco
- olive oil
- salt
- pepper
Nutrition per serving
Instructions
Wash produce before use
1
Bake the squash
2
Prepare the stuffing ingredients
* Soak raisins in hot water.
* Peel, core and dice apple.
* Roughly chop parsley and mint.
3
Cook the leeks & quinoa
4
Mix the quinoa dressing
Assemble & serve!