Quinoa-Stuffed Squash

Quinoa-Stuffed Squash Recipe
Photo: Ditte Isager
You can cook the squash, prepare the filling, and refrigerate up to two days ahead. Then assemble and bake just before serving.

Yield:

Serves 4 (serving size: 1 stuffed squash)

Recipe from

Recipe Time

Hands-on: 37 Minutes
Total: 1 Hour, 47 Minutes

Nutritional Information

Calories 362
Fat 14.6 g
Satfat 4.4 g
Monofat 5.4 g
Polyfat 1.8 g
Protein 21.5 g
Carbohydrate 39.4 g
Fiber 4.7 g
Cholesterol 53 mg
Iron 4.6 mg
Sodium 620 mg
Calcium 238 mg

Ingredients

4 (1-pound) golden nugget squashes
Cooking spray
2 (4-ounce) links hot turkey Italian sausage, casings removed
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup water
2 cups cooked quinoa
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded 2% reduced-fat Monterey Jack cheese, divided

Preparation

1. Cut the top quarter off each squash; reserve tops. Discard seeds. Arrange squashes, cut sides down, in 2 (11 x 7-inch) baking dishes. Fill each dish with 1-inch of water; microwave 1 dish at HIGH 15 minutes. Remove dish; repeat with remaining dish. Cool.

2. Preheat oven to 350°.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 5 minutes or until browned, stirring to crumble. Remove sausage with a slotted spoon. Add carrot, onion, and garlic to drippings in pan; sauté 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrot is tender.

4. Combine sausage, carrot mixture, quinoa, parsley, thyme, salt, and pepper; stir in 1/2 cup cheese. Stuff about 1 cup quinoa mixture in each squash, and top each serving with 1 tablespoon cheese. Arrange stuffed squashes in a broiler-safe baking dish, and place tops in dish. Bake at 350° for 20 minutes or until thoroughly heated. Remove from oven.

5. Preheat broiler to high.

6. Broil squashes 4 minutes or until cheese is golden.

Note:

Sabrina Bone,

November 2011
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