Shiitake-Stuffed Butternut with Quinoa Streusel
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Total: 25 Minutes
- 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
- 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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