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
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.
QUINOA STUFFED ACORN SQUASH
Quinoa Stuffed Acorn Squash is an amazing fall entree or side dish. Chicken sausage, cranberries, pepitas, and feta cheese make this recipe a winner.
Provided by Jessica Formicola
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
- Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
- When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 849 kcal, Carbohydrate 113 g, Protein 30 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 883 mg, Fiber 13 g, Sugar 24 g, ServingSize 1 serving
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 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
QUINOA STUFFING
Quinoa is a fluffy, slightly crunchy, high-protein, gluten-free alternative grain native to South America. This can be used to stuff a turkey or served as a side dish.
Provided by Heather Hogan
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 70.7 g, Fat 9.8 g, Fiber 9.9 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 257.5 mg, Sugar 24.1 g
STUFFED ACORN SQUASH WITH QUINOA AND PISTACHIOS
Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
- Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.
Nutrition Facts : Calories 300 g, Cholesterol 8 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 173 g
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