“Are those Dried Apricots?? Wow, this is so good”…my husband’s exact words!! This is something new I created and had to share. Acorn Squash with Quinoa & Apricots is a delightful blend of a sweet and savory. It is super heart healthy and absolutely delicious….. a top contender if you are looking for a new side for your Thanksgiving Feast….Enjoy!!!
Acorn Squash with Quinoa and Apricots
- 8 Cloves Cloves Garlic Garlic offers a variety of benefits, from cardiovascular protection, and lowering LDL levels along with triglycerides and lowering blood pressure.
- 1/4 Sliced Leek Onion is high in vitamins and minerals and antioxidants and some benefits may include reducing the risk of heart disease.
- 2 Tablespoons olive oil Olive oil helps decrease the total cholesterol and "bad" LDL cholesterol levels
- 1 Teaspoon Coriander
- 2 Cups Quinoa Quinoa's high protein content makes it a good option in place of rice and other high-carbohydrate, low-protein grains, especially for people with diabetes. ... Quinoa contains heart-healthy fats that can help boost your "good cholesterol.
- 6-8 Dried Apricots Dietary Fiber. Prunes and dried apricots are excellent sources of dietary fiber.
- 1-2 Tablespoons French Cheese Port Salut is a famous cheese with a creamy and mild taste. Any soft cheese will do.
- 2 Tablespoons Low Sodium Soy
- 1 Acorn Squash fiber helps regulate blood levels of both glucose and cholesterol.
- 1/4 Cup Craisins
- 5-6 Grinds Fresh Black Pepper
- Dash Sea Salt
- 1 Sprinkle Sugar in the Raw
- 1 Tablespoon Honey Roasted Walnuts Walnuts contain at least some of these heart-healthy substances: Unsaturated fats "good" fats in nuts both monounsaturated and polyunsaturated fats — lower bad cholesterol levels.
- 1 Tablespoon Flaxseed Meal Flax's primary healthy benefit is due to the omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects.
- First, preheat the oven to 350.
- Next, take peeled garlic and thinly sliced leek, put in foil with olive oil and dash of salt and pepper.
- Then close foil so garlic and leek are sealed, place into oven for 45 minutes.
- Next, slice the acorn squash in half, take the seeds out and discard.
- Then add a dash of salt, coriander, and sprinkle sugar into the hollowed out acorn squash halves.
- Next, place on baking sheet upside down.
- Then, put a 1/4 cup of water at the bottom of the pan and cover with foil.
- Bake for 45-55 minutes until tender.
- First, rinse quinoa.
- Then, add 1 cup of quinoa to two cups of water.
- Next, bring to boil, cover and reduce heat until water is absorbed, about 15-20 minutes, set aside.
- First, remove garlic and leek from the oven and put into a bowl and smash with a fork.
- Next, add 2 cups of quinoa to the garlic/leek mixture, add flaxseed meal, and a dash of salt and pepper.
- Then, add chopped dried apricots, craisins, soft cheese, and low sodium soy to the mixture, stir.
- Finally, scoop quinoa mix into the acorn squash and top with chopped honey roasted walnuts.
- Lastly, bake at 400 degrees, uncovered, for 10-15 minutes or until lightly browned...Enjoy!!!