Stuffed Butternut Squash With Quinoa And Mushrooms Food

STUFFED BUTTERNUT SQUASH WITH QUINOA AND MUSHROOMS

Stuffed Butternut Squash with Quinoa and Mushrooms image

This simple quinoa and mushroom stuffed butternut squash makes a delicious vegetarian main dish that's perfect for the festive season. With only a handful of ingredients this dish is bursting with flavour and goodness!

Provided by Monika Dabrowski

Time 1h15m

Number Of Ingredients 10

Ingredients

1 medium/large butternut squash
¾ cup cooked quinoa ((cooked according to packet instructions), 4.23oz)
9.88 ounces mushrooms (finely chopped, approx.3c)
⅓ cup dried sweetened cranberries
¼ teaspoon onion granules
2 tablespoons vegetarian-friendly parmesan, or another hard cheese, (finely grated)
3 tablespoons pine nuts
2 tablespoons olive oil (plus more for drizzling)
2 tablespoons melted butter
fine sea salt and pepper to taste

Steps:

Preheat the oven to 190 C. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp).
Roast for about 55-65 minutes until golden brown. It is ready when it starts caramelizing around the edges and is tender (check with a fork).Start making the filling whilst the butternut squash is roasting. That way when the squash comes out of the oven you'll be able to stuff it straight away.
Cook the quinoa according to packet instructions. In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture). Season to taste and set aside until the butternut squash is cooked.
Remove the butternut squash from the oven (keep the oven on). Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.
You are now ready to stuff the squash. Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C). Remove from the oven, set aside for 5 minutes then serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 69 mg, Fiber 4 g, Sugar 8 g, Calories 226 kcal

STUFFED BUTTERNUT SQUASH WITH QUINOA

Stuffed butternut squash with quinoa image

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

Ingredients

1 medium butternut squash
olive oil, for roasting
pinch dried oregano
150g ready-to-eat quinoa (we used Merchant Gourmet Red and White Quinoa)
100g feta cheese
50g toasted pine nut
1 small carrot, grated (around 50g)
small bunch chives, snipped
juice half lemon
1 red pepper, chopped
50g pitted black olive
2 spring onions, chopped

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 ROASTED SQUASH

Quinoa-Stuffed Roasted Squash image

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

Ingredients

2 medium acorn squash (about 1 1/2 lb each)
1/2 cup uncooked quinoa, rinsed, well drained
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup sliced green onions
1/4 teaspoon finely chopped garlic
1/4 teaspoon dried rubbed sage
1/4 cup organic sweetened dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/2 cup cannellini beans, drained and rinsed
1/2 teaspoon grated orange peel
2 tablespoons coarsely chopped fresh parsley

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 BUTTERNUT SQUASH

Quinoa Stuffed Butternut Squash image

Lot's a flexibility here, substitute veggies and spices to your preferences! It looks complicated but it's really not, just take the idea and throw in what you like!

Provided by Nicazz

Categories One Dish Meal

Time 35m

Yield 2 stuffed squash halves, 2 serving(s)

Number Of Ingredients 18

Ingredients

1 butternut squash
olive oil
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon coriander seed
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1 tablespoon orange juice concentrate
1 tablespoon ginger
2 garlic cloves
1 bell pepper
1 carrot
1 stalk celery
1/2 red onion
1/2 cup quinoa, rinsed and drained
cilantro leaf (optional)
toasted almond (optional)

Steps:

Roast the squash:.
Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
Make the quinoa:.
Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
Make the veggies:.
Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
Assemble:.
Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
Enjoy!

Nutrition Facts : Calories 485.9, Fat 4, SaturatedFat 0.7, Sodium 67.8, Carbohydrate 109.9, Fiber 18.2, Sugar 20.4, Protein 13.8

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