QUINOA-STUFFED SQUASH BOATS
My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
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
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
STUFFED BUTTERNUT SQUASH WITH QUINOA
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h10m
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
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!
QUINOA-STUFFED ACORN SQUASH
Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. -Valarree Osters, Lodi, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.
Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 740mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g 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
GINGERY QUINOA-STUFFED ACORN SQUASH
This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.
Provided by Jjama Llama
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h25m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
- Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
- When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 88.9 g, Cholesterol 26.1 mg, Fat 18.5 g, Fiber 12.1 g, Protein 18.5 g, SaturatedFat 6.3 g, Sodium 248.8 mg, Sugar 22.5 g
QUINOA-STUFFED SQUASH WITH FETA
Look no further for a mighty tasty vegetarian recipe that'll put a smile on the whole family's faces! Our Quinoa-Stuffed Squash with Feta recipe does the trick! Quinoa-Stuffed Squash with Feta is as filling as it is flavorful.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings, 1/2 stuffed squash each
Number Of Ingredients 8
Steps:
- Pierce squash in several places with paring knife. Microwave on HIGH 10 to 12 min. or until tender, turning after 6 min. Cool slightly.
- Meanwhile, bring water to boil in medium saucepan. Stir in quinoa; cover. Simmer on medium-low heat 13 min. Remove from heat. Fluff with fork. Add cheese, dressing, garlic and 3 Tbsp. parsley; mix lightly.
- Heat oven to 400ºF. Cut squash lengthwise in half; scoop out seeds. Place squash, cut sides up, in single layer in shallow baking dish; fill with quinoa mixture.
- Bake 15 min. or until heated through. Sprinkle with remaining parsley.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 16 g
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- In a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.
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