ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quinoa-Stuffed Squash

Photo: Ditte Isager
Hands-on time 37 mins
Total time 1 hr, 47 mins
Yield

Serves 4 (serving size: 1 stuffed squash)

You can cook the squash, prepare the filling, and refrigerate up to two days ahead. Then assemble and bake just before serving.

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

Nutrition 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

How to Make It

  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.