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RECIPE
7 INGREDIENTS7 STEPS25MIN

Delicata Squash with Dried Cranberries and Quinoa

5.0
1 Ratings
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Lemons and Basil
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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!

25MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1
Delicata Squash
1/2 Tbsp
Organic Coconut Sugar
1/4 cup
2 Tbsp
Dried Cranberries
2 Tbsp
Sunflower Seeds
1/4 cup
Raw Milk Cheddar Cheese
to taste
Coconut Oil Cooking Spray
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Nutrition Per Serving
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CALORIES
459
FAT
21.1 g
PROTEIN
10.6 g
CARBS
59.4 g

Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C) and spray a baking sheet with Coconut Oil Cooking Spray (to taste).
Step 2
While oven preheats, slice the Delicata Squash (1) into half inch rings, discarding the ends and seeds from the middle.
Step 3
Lay them flat, in a single layer, on a baking sheet and sprinkle with Organic Coconut Sugar (1 teaspoon). Bake delicata squash for 10 minutes.
Step 4
Then flip each piece over and bake additional 5 minutes, or until tender and cooked to your liking.
Step 5
Meanwhile, cook the Quinoa (1/4 cup) to package directions.
Step 6
Once quinoa and squash have baked. Spoon quinoa out onto two plates/bowls, add Sunflower Seeds (2 tablespoon), Dried Cranberries (2 tablespoon), and Raw Milk Cheddar Cheese (1 ounce), then top with roasted delicata squash.
Step 7
Sprinkle entire plate with remaining Organic Coconut Sugar (1 teaspoon).

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Nutrition Per Serving
Calories
459
% Daily Value*
Fat
21.1 g
27%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
33.0 mg
11%
Carbohydrates
59.4 g
22%
Fiber
6.8 g
24%
Sugars
24.3 g
--
Protein
10.6 g
21%
Sodium
271.3 mg
12%
Vitamin D
--
--
Calcium
200.9 mg
15%
Iron
3.2 mg
18%
Potassium
183.8 mg
4%
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