Acorn Squash Quinoa Stew Recipe

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Ingredients:

Serving

Directions:

Halve acorn squash and bake on 400 Farenheit until it is soft enough to cube. Cook quinoa in rice cooker or pot, using usual procedure (rinsing etc.) Put all ingredients except whipping cream in slow cooker. Turn on and cook for about 12 hours. Add water as needed as it starts to dry out. Add heavy whipping cream and salt to taste before serving For a vegetarian version omit the chicken breast and chicken broth and use tofu instead of chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.32 Kcal (1165 kJ)
Calories from fat	94.78 Kcal
		% Daily Value*
Total Fat	10.53g	16%
Cholesterol	27.2mg	9%
Sodium	403.83mg	17%
Potassium	457.42mg	10%
Total Carbs	36.26g	12%
Sugars	3.12g	12%
Dietary Fiber	4.61g	18%
Protein	11.66g	23%
Vitamin C	9.8mg	16%
Vitamin A	0.1mg	5%
Iron	11.1mg	62%
Calcium	79.1mg	8%

Amount Per 100 g
Calories	70.36 Kcal (295 kJ)
Calories from fat	23.96 Kcal
		% Daily Value*
Total Fat	2.66g	16%
Cholesterol	6.88mg	9%
Sodium	102.09mg	17%
Potassium	115.63mg	10%
Total Carbs	9.17g	12%
Sugars	0.79g	12%
Dietary Fiber	1.17g	18%
Protein	2.95g	23%
Vitamin C	2.5mg	16%
Iron	2.8mg	62%
Calcium	20mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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