Squash Boats With Quinoa

686 faves | 9 recommends
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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
589
FAT
60%
CHOL
0%
SOD
3%

Comments

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295d6b8acf70   •  2 Mar   •  Report
I used acorn squash and an apple instead. I didn't have cardamom or shallot, so I omitted those. Very good!
c2884744c920   •  12 Sep   •  Report
I agree about the cardamom, too strong for me, use a lot less, maybe a little cinnamon instead. I have used pear and apple, orange sounds delicious!
6852e8d3c80b   •  16 Apr   •  Report
The cardamom really overpowered this dish. I think finding another spice would work better. I didn't like the added spinach either. It might be nice with oranges. Maybe some pine nuts??? I Will make again.
bee75bb67460   •  16 Apr   •  Report
Delicious! I used an acorn squash and less cardamom, as that is a strong taste for me. You can also substitute apple for the pear, either way, it is delicious!
6852e8d3c80b   •  12 Mar   •  Report
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Ingredients for 2 servings

1 Kabocha Squash

2 tbsp Honey

1 tbsp Olive Oil

Pinch of Salt and Pepper

3/4 cup Quinoa

1 tsp. Ground Cardamom

1 Shallot, Minced

1 Pear, diced (any type you prefer, but a firm one)

1/3 Cup Basil, Chopped

3 Tbsp. Meyer Lemon Juice

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Agave Nectar/Honey

2 Cup Baby Spinach and or Mache Lettuce

Salt and Fresh Pepper to taste