Stuffed acorn squash
with rice, chickpeas, orange, dried cranberries, parmesan and thyme
Informations supplémentaires
40 min.
|
555 kcal
|
easy
|
|
Printable version
1. Cook the squash
Preheat the oven at 425°F. Cut the squash in two and remove all the seeds. Trim both ends of the squash so it can stand upright. Drizzle the inside of the squash with some oil, salt and pepper. Put the flesh side on a lined sheet pan. Bake in the oven for 25- 30 minutes.
2. Cook the rice
Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 8-10 minutes.
3. Setup
Peel the orange and cut into cubes. Chop the spinach. Drain and rinse the chickpeas.
4. Mix the rice
Mix the rice with the orange, spinach, cranberries, spices, chickpeas and thyme. Add salt and pepper to taste.
5. Stuff the squash
When the squash is ready, flip it and fill the inside with the rice mixture. Add the parmesan on top. Bake in the oven for 5 minutes.
6. Plate your dish
Serve the squash. Add a drizzle of oil and some black pepper to taste. Bon appétit!
1unitAcorn Squash
80gBasmati Rice
200mlChickpeas
1unitOrange(s)
30gDried Cranberries
1unitVegetable Broth Cube(s)
0.5unitThyme
60gGrana Padano Cheese
80gBaby Spinach
9gSpice Mix (garlic powder,cumin powder,cinnamon powder)
What you need
pot, sheet pan, bowl, strainer
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
98g
33%
fat
11g
17%
cholesterol
22mg
7%
fiber
5g
20%
protein
21g
saturated
4g
20%
sodium
1447mg
60%
sugar
17g
trans
0g