Ingredients
2 delicata squash
2 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
1 c. quinoa
2 tbsp. golden raisins
1 tbsp. sherry vinegar
1 tsp. honey
1 Granny Smith apple
1 large shallot
1 clove garlic
2 tbsp. Chopped mint
2 tbsp. chopped parsley
2 oz. arugula
Preparation
Step 1Preheat the oven to 350 degrees F. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.Step 2Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover, and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.Step 3In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint, and parsley and toss well. Add the arugula and toss gently.Step 4Set the squash halves on plates. Fill with the salad and serve.One serving: 370 cal, 10 gm fat, 1.5 sat fat, 67 gm carb, 9 gm fiber, 9 gm protein, 500 mg sodium.
