Shiitake-Stuffed Butternut with Quinoa Streusel

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)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

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


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


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.


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