Serving Size
1 cup
Servings
4
Prep Time
10 min
Cook Time
30 min
Nutrition Information
| Calories | 190 |
| Fat | 10 g |
| Saturated fat | 1.2 g |
| Polyunsaturated fat | 1.5 g |
| Monounsaturated fat | 7 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
| Carbs | 26 g |
| Protein | 3 g |
| Fiber | 8 g |
Health Benefit
Ingredients
1 large
Olive oil
1/4 cup
1/2 cup
2 tablespoons
1/2 teaspoon
1 teaspoon
Directions
- Preheat oven to 400°F.
- Prepare squash: peel, remove seeds, and cube. Coat squash and roasting tray with olive oil spray. Bake 30 minutes and let cool 5-10 minutes.
- In a bowl, toss squash with cranberries, almonds, and spinach.
- Whisk orange juice, olive oil, honey, and Dijon in separate bowl. Mix with squash and serve.
- Handy Hint: Add 1 tablespoon orange zest and 1/2 cup red quinoa for bold flavor.
Jackie Gentilesco
