Lunch
Cinnamon Butternut Squash and Quinoa
| Total time:
| Prep:
| Cook:
| Servings:
|
| 35 min |
5 min |
30 min |
3 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeSoy-FreeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
butternut squash
-
1
Tablespoon
olive oil
-
1
Cup
water
-
1/2
Cup
quinoa
-
1/2
Cup
low fat coconut milk
-
1/2
Teaspoon
cinnamon powder
Directions
-
Preheat the oven to 400 degrees F. / 204 degrees C.
-
Peel the squash, cut in half, remove the seeds, and chop. Place on a baking tray tossed with some olive oil and bake for 30 minutes or until soft.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 250 kcal |
| Fat
| 9 g |
| Carbohydrates
| 39 g |
| Protein
| 6 g |
| Fiber
| 6 g |
| Sugar
| 4 g |
| Sodium
| 19 mg |
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