Rating: 4.5 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 2011

Gallery

Credit: Ditte Isager

Recipe Summary test

hands-on:
37 mins
total:
1 hr 47 mins
Yield:
Serves 4 (serving size: 1 stuffed squash)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 350°.

  • 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.

  • 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.

  • Preheat broiler to high.

  • Broil squashes 4 minutes or until cheese is golden.

Nutrition Facts

362 calories; fat 14.6g; saturated fat 4.4g; mono fat 5.4g; poly fat 1.8g; protein 21.5g; carbohydrates 39.4g; fiber 4.7g; cholesterol 53mg; iron 4.6mg; sodium 620mg; calcium 238mg.
Advertisement