SQUASH - Freekeh Stuffed Acorn Squash

By Unblond1

Ingredients

• 1 1/2 tablespoons olive oil (divided)
• 1 teaspoon honey or agave
• 1/4 medium yellow onion, finely chopped
• 1 clove garlic, minced
• 3/4 cup cooked freekeh - 53 grams dry weight (cooked according to package directions, using stock instead of water)
• 20 grams chopped walnuts
• 15 grams dried cranberries
• 2 tablespoons parsley, fresh, chopped
• 2 scallions, thinly sliced (greens and whites)
• 1/8 teaspoon cayenne or chili powder
• 1/8 teaspoon dried sage
• 1/8 teaspoon dried thyme
• salt and freshly ground black pepper, as needed

Details

Servings 2

Preparation

Step 1

Heat the oven to 450°F and arrange a rack in the middle.

Place the squash cut-side up on a baking sheet, lightly drizzle olive oil and agave over the tops and insides of the squash halves and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. (Cool, cover and refrigerate if making ahead)

Place 1/2 tablespoon of olive oil in a frying pan over medium heat. Add the onion, crushed red pepper, thyme, sage, salt and pepper. Cook, stirring occasionally, until onions begin to softened and turns translucent, about 5-6 minutes. Add garlic and walnuts and cook for a minute more.

Remove from the heat and stir in the freekeh, cranberries, scallions and parsley, moistening with a bit of broth, if needed. Taste and adjust seasonings, if needed)

Divide the filling between the roasted squash halves (about 1/2 cup for each) and lightly drizzle olive oil over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 15 to 20 minutes.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 390.6
Total Fat 18.0 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.5 g
Cholesterol 0.0 mg
Sodium 12.2 mg
Potassium 953.2 mg
Total Carbohydrate 59.8 g
Dietary Fiber 9.6 g
Sugars 8.9 g
Protein 6.9 g