Morey’s fall squash filling

Name: Morey’s fall squash filling
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 cup quinoa; 1/2 cup chopped Scallions; 1 cup fresh parsley; 1/2 cup pumpkin seeds; 1 cup chopped walnuts; 2/3 cup dried cranberries; 1/2 chopped apple; 1/2 cup pomegranate seeds; Juice of 1/2 lemon; 1/4 cup Parmesan cheese; 1/4 cup Romano cheese; 4 oz feta or crumbled goat cheese; 1/2 tsp Smoked paprika; 1/2 tsp Rosemary; 1/4 tsp All spice; 1/2 tsp Cinnamon; 1/2 tsp Oregano; 1/4 tspGround cloves; 1/2 tsp Salt; 1/2 tsp Pepper

1 step

Prep:30minCook:40min

Updated at: Thu, 17 Aug 2023 09:49:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories215.8 kcal (11%)

Total Fat10.5 g (15%)

Carbs24.9 g (10%)

Sugars7 g (8%)

Protein7.5 g (15%)

Sodium209.7 mg (10%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cook squash in oven to soften. For filling: Cook tricolored quinoa according to directions. Chop parsley, walnuts, scallions, apples, cranberries. Place everything in a large bowl. Add lemon juice, add seasons to your taste, go light on all spice at first. Add cheeses, mix to coat evenly. Add pomegranates on top (you can certainly add them in first and then mix). When squash is done, place squash on a plate and add room temperature filling into the squash. Refrigerate leftovers, filling is good cold too.