2Food > Jerk Roasted Kuri Squash with Bulgur Salad

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Jerk Roasted Kuri Squash with Bulgur Salad

What you need

2 cups packed arugula
1/2 cup cooked bulgur
1 teaspoon minced fresh ginger
1 teaspoon minced fresh thyme
1 small garlic clove, minced
1 teaspoon ground Frontier Co-op Allspice
1/4 teaspoon ground cinnamon
3 tablespoons lemon vinaigrette
2 to 3 tablespoons olive oil
1/4 cup pomegranate seeds
1 tablespoon minced fresno or red jalapeño pepper
1 red kuri squash
2 tablespoons minced scallion
1 teaspoon soy sauce

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How to do it

1. Preheat your oven to 400F. Quarter the squash and remove the seeds.

2. Place cut-side up in a roasting pan.In a small bowl combine the scallions with the fresno pepper, garlic, thyme, ginger, soy sauce, allspice, and cinnamon. Stir, adding enough olive oil to form a thick paste. Spoon the paste over the squash, spreading across all the flesh of the squash. Roast until the squash is tender, 35 to 45 minutes.While the squash is roasting, combine the arugula with the bulgur and pomegranate seeds.

3. Add in the vinaigrette and toss until combined.Once the squash is done, divide the arugula onto the roasted squash.

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Nutrition

Calories
552.99cal ( 27.65% of daily need)
Fat
16.1g ( 24.76% of daily need)
Saturated Fat
2.31g ( 14.45% of daily need)
Carbohydrates
102.66g ( 34.22% of daily need)
Sugar
19.53g ( 21.7% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
212.15mg ( 9.22% of daily need)
Protein
13.96g ( 27.92% of daily need)
Vitamin A
9963.16IU ( 199.26% of daily need)
Vitamin C
114.76mg ( 139.1% of daily need)
Manganese
2.75mg ( 137.33% of daily need)
Fiber
21.12g ( 84.47% of daily need)
Potassium
2793.98mg ( 79.83% of daily need)
Vitamin B6
1.34mg ( 66.87% of daily need)
Folate
212.18µg ( 53.04% of daily need)
Vitamin K
55.41µg ( 52.78% of daily need)
Magnesium
191.46mg ( 47.86% of daily need)
Copper
0.73mg ( 36.41% of daily need)
Iron
6.16mg ( 34.23% of daily need)
Phosphorus
328.51mg ( 32.85% of daily need)
Vitamin B2
0.53mg ( 31.15% of daily need)
Vitamin B3
6.18mg ( 30.9% of daily need)
Calcium
268.28mg ( 26.83% of daily need)
Vitamin B1
0.36mg ( 23.74% of daily need)
Vitamin E
3.19mg ( 21.25% of daily need)
Vitamin B5
2.01mg ( 20.07% of daily need)
Zinc
2.59mg ( 17.3% of daily need)
Selenium
4.37µg ( 6.24% of daily need)

Breakdown

Proteins
9.13%
Fat
23.7%
Carbs
67.17%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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