This Delicata Squash with Dried Cranberries and Quinoa makes for a healthy easy lunch on it's own or would make a lovely addition to your Thanksgiving spread!
Total Time
25min
5.0
1 Rating
Author: Lemons and Basil
Servings:
2
Ingredients
•
1
Delicata Squash
•
2
tsp
Coconut Sugar
•
4
Tbsp
Quinoa
•
2
Tbsp
Dried Cranberries
•
2
Tbsp
Sunflower Seeds
•
1/4
cup
Raw Milk Cheddar Cheese
•
as needed
Coconut Oil Cooking Spray
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C) and spray a baking sheet with Coconut Oil Cooking Spray (as needed).
2.
While oven preheats, slice the Delicata Squash (1) into 1/2-inch rings, discarding the ends and seeds from the middle.
3.
Lay them flat, in a single layer, on a baking sheet and sprinkle with Coconut Sugar (1 tsp). Bake delicata squash for 10 minutes.
4.
Then flip each piece over and bake additional 5 minutes, or until tender and cooked to your liking.
5.
Meanwhile, cook the Quinoa (4 Tbsp) according to package directions.
6.
Once quinoa and squash have baked, spoon quinoa out onto 2 plates/bowls, add Sunflower Seeds (2 Tbsp), Dried Cranberries (2 Tbsp), and Raw Milk Cheddar Cheese (1/4 cup), then top with roasted delicata squash.
7.
Sprinkle entire plate with remaining Coconut Sugar (1 tsp).
Nutrition Per Serving
CALORIES
461
FAT
21.1 g
PROTEIN
10.6 g
CARBS
59.9 g
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