Shiitake-Stuffed Butternut with Quinoa Streusel

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.

Yield: Serves 4 (serving size: 1 stuffed squash piece and 3 ounces broccolini)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 16g
  • Saturated fat: 6g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.1g
  • Protein: 10g
  • Carbohydrate: 51g
  • Fiber: 10g
  • Cholesterol: 23mg
  • Iron: 5mg
  • Sodium: 556mg
  • Calcium: 192mg

Ingredients

  • 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

  1. 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. 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. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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