Shiitake-Stuffed Butternut with Quinoa Streusel

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Shiitake-Stuffed Butternut with Quinoa StreuselRecipe
Photo: Iain Bagwell; Styling: Ginny Branch

 

Look for quinoa flakes on the hot cereals aisle. If you can't find them, use all panko for the topping.
Serves 4 (serving size: 1 stuffed squash piece and 3 ounces broccolini)

Ingredients

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1 (2-pound) butternut squash, halved lengthwise and seeded
1 cup hot water
5 teaspoons canola oil, divided
12 ounces sliced shiitake mushroom caps
2 teaspoons grated peeled fresh ginger
4 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 ounces baby spinach
3 tablespoons butter, cut into pieces
1/2 cup quinoa flakes
1/4 cup panko
12 ounces Broccolini, trimmed
2 tablespoons water
1 1/2 teaspoons grated lime rind

Preparation

Hands-on: 15 Minutes
Total: 25 Minutes

1. Arrange squash halves, cut sides down, in a microwave-safe baking dish. Add 1 cup hot water; cover with plastic wrap. Microwave at HIGH 15 minutes or until squash is tender. Let stand 3 minutes.

2. While squash cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add mushrooms, ginger, and garlic; cook 4 minutes or until mushrooms begin to release their liquid. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and spinach, stirring until spinach wilts. Spoon flesh from squash into skillet; stir to combine. Sauté 2 minutes or until liquid evaporates. Spoon mixture into squash halves. Wipe pan clean.

3. Melt butter in a medium skillet over medium heat. Add quinoa flakes and panko; sauté 2 minutes or until toasted, stirring constantly. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.

4. Heat large skillet over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add Broccolini and 2 tablespoons water; cook 4 minutes or until crisp-tender. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and rind, tossing to coat. Cut each squash half in half. Top evenly with quinoa mixture. Serve with Broccolini.

Created date

March 2014

Nutritional Information

Calories 364
Fat 16 g
Satfat 6 g
Monofat 6 g
Polyfat 2.1 g
Protein 10 g
Carbohydrate 51 g
Fiber 10 g
Cholesterol 23 mg
Iron 5 mg
Sodium 556 mg
Calcium 192 mg