Quinoa-Stuffed Roasted Squash

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This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegetarian dinner! It's also super-easy to make.

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( 9 Ratings)

9 Ratings

5 Stars 33%

4 Stars 33%

3 Stars

2 Stars 33%

1 Stars

Member Reviews ( 2 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 380
Fat 10g
Saturated Fat 1g
Sodium 280mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 280mg; 280%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 14g 14% Sugars 12g 12% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 25%;
Calcium: 15%;
Iron: 25%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 45 min
Total Time 1 hr 15 min
Servings 4

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 sweetened dried cranberries

1/4: cup coarsely chopped pecans, toasted

1/2: cup Progresso® cannellini beans, drained and rinsed (from 19-oz can),

1/2: teaspoon grated orange peel

2: tablespoons coarsely chopped fresh parsley

Directions

1 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.
2 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.
3 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.
4 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.

Did You Know?

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Expert Tips

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Reviews

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1 - 2 of 2 Reviews View All

Posted 4/16/2012 12:56:02 PM REPORT ABUSE slindberg79 said:

Rating:

The flavor in this dish is amazing! It was super easy to make, too. Definitely a staple in our home now.

Posted 12/9/2011 5:48:01 PM REPORT ABUSE djhbrown said:

Rating:

I have now made this dish twice. It is delicious! It is easy to make and very good. However, 1/4 of an acorn squash med size, is really a serving. 1/2 is too much. Sad that quinoa is expensive.

1 - 2 of 2 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 10/26/2012. NOTE: We do not include optional ingredients in our calculations.