Quinoa Stuffed Squash

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With its pretty striped skin and uniform shape, squash is a beautiful vessel for serving up this healthy quinoa stuffing. Serve this recipe as a stunning side dish or a vegetarian main with a big leafy green salad alongside. 

 

Quinoa Stuffed Squash
Serves 4
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Prep Time
35 min
Cook Time
40 min
Total Time
1 hr 15 min
Prep Time
35 min
Cook Time
40 min
Total Time
1 hr 15 min
Ingredients
  1. Squash
  2. 2 small squash (12-14 ounces each), halved lengthwise and seeded
  3. ¼ teaspoon salt
  4. ¼ teaspoon ground pepper
  5. Stuffing
  6. 1 cup water plus 2 tablespoons, divided
  7. ½ cup quinoa
  8. ⅛ teaspoon salt plus ¼ teaspoon, divided
  9. 2 tablespoons butter, divided
  10. 1½ cups chopped leek (about 1 large), white and light green parts only
  11. 1½ teaspoons chopped fresh thyme or ½ teaspoon dried
  12. ⅛ teaspoon freshly grated nutmeg
  13. ⅓ cup golden raisins, coarsely chopped
  14. ⅓ cup coarsely chopped hazelnuts, toasted
  15. 2 tablespoons chopped fresh parsley
Instructions
  1. To prepare squash: Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Season insides of squash with ¼ teaspoon salt and pepper and arrange cut-side down on the prepared pan. Bake the squash until the flesh is tender but the sides are not collapsing, 20 to 25 minutes total. Reduce oven temperature to 350 degrees.
  3. To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and ⅛ teaspoon salt in a small saucepan; bring to a boil over medium heat. Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.
  4. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek and the remaining 2 tablespoons water. Season with thyme, nutmeg and the remaining ¼ teaspoon salt. Cover, reduce heat to low and cook, stirring occasionally, until the leek is tender but not brown, 8 to 10 minutes. Stir in raisins during the last 2 minutes.
  5. Stir the quinoa, hazelnuts and parsley into the leek mixture. Spoon the quinoa mixture into the squash halves, firmly packing as need. Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.
  6. Bake the squash until the stuffing is heated through, about 15 minutes.
  7. Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day; reheat in a 350°F oven.
Notes
  1. Nutrition (per serving)
  2. Calories: 305
  3. Fat: 13 g
  4. Protein: 7 g
  5. Carbohydrates: 45 g
JayashreePrakashFitness http://jayashreeprakash.com/

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