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Low-fructose roasted calabaza recipe with quinoa and tahini sauce. Perfect for fructose intolerance with balanced fructose/glucose ratio.
🥕 Ingredientes
- 1 medium calabaza (about 2 lbs), peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1/4 tsp salt (optional)
- Fresh parsley for garnish
🔥 Preparación
- Preheat oven to 400°F (200°C). Toss calabaza cubes with 1 tbsp olive oil, thyme, rosemary, and garlic powder. Spread on baking sheet.
- Roast calabaza for 25-30 minutes until tender and lightly browned.
- While roasting, cook quinoa in vegetable broth according to package directions (about 15 minutes). Fluff with fork.
- Whisk tahini, lemon juice, water, and optional salt until smooth for drizzle.
- Plate quinoa, top with roasted calabaza, drizzle with tahini sauce, and garnish with parsley.
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