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Description
This nutty, sweet, and savory dish makes a satisfying and delicious vegan main course or hearty side dish, but you don't have to be vegan to love it. Keep this one on your short list for Thanksgiving and other cool-weather meals. For the fastest prep, start the squash roasting, then begin cooking the quinoa; while it cooks, start chopping and sauteing vegetables for the filling. The recipe is a Yummly original created by David Bonom.
Ingredients
Directions
- Place oven racks in upper-third and lower-third positions in oven.
- Preheat the oven to 400°F.
- Coat two baking sheets with nonstick cooking spray or olive oil.
NutritionView More
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Calories290Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium520mg22% |
Potassium1120mg32% |
Protein7g14% |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber8g32% |
Sugars3g6% |
Vitamin A80% |
Vitamin C50% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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