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.

SaBrina Bone
Recipe by Cooking Light November 2011


Credit: Ditte Isager

Recipe Summary test

37 mins
1 hr 47 mins
Serves 4 (serving size: 1 stuffed squash)


Ingredient Checklist


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.

  • 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.