QUINOA-STUFFED ROASTED SQUASH
This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
- Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
- In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
- Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
QUINOA STUFFED KABOCHA SQUASH
Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber. It also contains the highest amount of cobalt among all the vegetables, which is essential to produce insulin, thus making kabocha diabetic-friendly. For more gluten-free, diabetic-friendly, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Pumpkin
Time 1h40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
- Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
- Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
- Preheat oven to 350°F/180°C degrees.
- In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
- Add mushrooms and sauté a little longer. Season with salt and pepper.
- Add cooked vegetables and raisins to the cooked quinoa and mix.
- Stuff the squash with the quinoa mixture and cover with the squash top.
- Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
- Infuse love and serve!
FIG-CARROT STUFFED KABOCHA SQUASH
While searching for a new winter squash variety, I stumbled upon kabocha squash-it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. -Caitlin Stephens-North, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard., In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed., Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender., Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans., Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 299 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 13g fiber), Protein 5g protein.
QUINOA-STUFFED ACORN SQUASH
Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.
Provided by extremegabby
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h10m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
- Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
- Drizzle olive oil over quinoa mixture and add salt; mix well.
- Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 128.2 g, Fat 22.3 g, Fiber 15.3 g, Protein 17.5 g, SaturatedFat 2.5 g, Sodium 101.4 mg, Sugar 37.2 g
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- Preheat oven to 400°F. Drizzle a baking sheet with olive oil. Place kabocha halves flesh-side down onto the baking sheets and roast for about 25 minutes until fork-tender and slightly brown at the edges.
- Add a healthy drizzle of olive oil to a large saucepan or Dutch oven over medium-high heat. Add onions and garlic and let cook for a minute until soft and translucent. Add the greens and the artichokes and mix to combine, cooking for another minute until they begin to wilt. Add the stock, the quinoa, and a hearty pinch of salt and bring to a boil. Lower the heat to a simmer. Cover and cook for about 15 minutes until all of the liquid is absorbed (but the quinoa is still wet) and the germs have begun to spiral. Turn off the heat, place a dry paper towel between the pot and the lid, and let sit for at least 5 minutes. Fluff with a fork and season with salt and pepper before serving.
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- To serve, scoop quinoa pilaf into the kabocha halves and drizzle over the anchoïade to your liking.
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- Slice the kabocha squash in half, scoop out the seeds, drizzle with olive oil and roast in the oven for 30 minutes or until soft
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