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
AUTUMN STUFFED BANANA SQUASH RECIPE - (3.5/5)
Provided by blum099
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Rub 1-2 Tbl olive oil onto flesh of halved squash. Rub in salt and pepper (to taste). Lay flesh down on baking sheet and bake for 45 minutes (30 for smaller squash.) While it bakes, add 2 Tbl. olive oil, onion and celery to skillet. Cook until softened and shimmery. Add sea salt and pepper to taste. In a large bowl toss apple with lemon juice. Add quinoa, pecans, raisins, sage and sauteed celery and onions. Pull the squash out of the oven, flip over and fill with quinoa stuffing. Cover with foil and bake for another 30-45 minutes, or until flesh is soft in the center.
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 SQUASH
Steps:
- Preheat the oven to 400 degrees F.
- Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
- In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
- Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.
STUFFED BUTTERNUT SQUASH
Make a veggie roast everyone will love - this squash is packed with nuts, barley and herbs, so it has plenty of flavour and lots of lovely textures
Provided by Good Food team
Categories Dinner, Main course, Vegetable
Time 2h15m
Number Of Ingredients 20
Steps:
- Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.
- Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.
- Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you've finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.
- Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.
- Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.
Nutrition Facts : Calories 430 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
BANANA STUFFED ACORN SQUASH
Make and share this Banana Stuffed Acorn Squash recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Cut the acorn squash in half.
- perpendicular to the lines.
- Scoop out the sides and hack off the stem so that each half stands like a bowl.
- Combine spices with mashed banana and add vanilla.
- Add butter substitute if desired.
- Fill each bowl with mixture and smear on sides.
- Sprinkle more spices over the top.
- Place in baking dish with a little water in the bottom.
- Bake 45 minutes or until tender.
Nutrition Facts : Calories 139.7, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 36, Fiber 4.8, Sugar 7.3, Protein 2.4
WILD RICE STUFFED SQUASH
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. -Robin Thompson, Roseville, California
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.
Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 6g fiber), Protein 6g protein.
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