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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork. | 2. Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered. | 3. Toast pignoli nuts in a dry skillet. Set aside. | 4. When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	2			-	-	-	-
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		chopped	-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
quinoa	1	cup	rinsed	-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
pignoli nut	1/2	cup		-	-	-	-
lemon	1/4		preserved rinsed minced	0.3202	0.1029	0.0121	0.0033
garlic clove	6		chopped	-	-	-	-
oregano	1	teaspoon	dried	5.3	1.3784	0.18	0.0856
sumac	1/2	teaspoon	ground	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.