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RECIPE
10 INGREDIENTS7 STEPS35MIN

Roasted Acorn Squash and Farro Salad

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Lemons and Basil

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Roasted Acorn Squash and Farro Salad, topped with chickpeas, shredded parmesan and pumpkin seeds!
35MIN
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
Acorn Squash
to taste
Coconut Oil Cooking Spray
2 cloves
Garlic , minced
1 Tbsp
Balsamic Vinegar
1/2 cup
Farro
1/4 cup
Canned Chickpeas
2 Tbsp
Parmesan Cheese , shredded
2 Tbsp
Pumpkin Seeds
4 cups
Organic Salad Greens
1/2 Tbsp
Balsamic Vinaigrette

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Nutrition Per Serving

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CALORIES
369
FAT
5.7 g
PROTEIN
17.5 g
CARBS
65.0 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut Acorn Squash (1) (leave skin) in half, then quarters. Slice into ½ inch thick slices.
Step 3
Lay the acorn squash slices out on pan and spray with Coconut Oil Cooking Spray (to taste).
Step 4
Sprinkle Garlic (2 clove) over sliced acorn squash and put pan in oven, cook for 15 minutes.
Step 5
Remove, flip squash and cook additional 10 minutes.
Step 6
While Squash is cooking, put Farro (1/2 cup) in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of Balsamic Vinegar (1 tablespoon) to cooked farro for additional flavor.
Step 7
Prepare plates with Organic Salad Greens (4 cup) add farro, Parmesan Cheese (2 tablespoon) Pumpkin Seeds (2 tablespoon) Canned Chickpeas (1/4 cup) and Balsamic Vinaigrette (2 teaspoon) then top with roasted acorn squash. Eat!

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Nutrition Per Serving
Calories
369
% Daily Value*
Fat
5.7 g
7%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
3.8 mg
1%
Carbohydrates
65.0 g
24%
Fiber
13.4 g
48%
Sugars
2.7 g
--
Protein
17.5 g
35%
Sodium
318.7 mg
14%
Vitamin D
0.0 µg
0%
Calcium
299.7 mg
23%
Iron
9.1 mg
51%
Potassium
394.8 mg
8%
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