Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Look for quinoa flakes on the hot cereals aisle. If you can't find them, use all panko for the topping.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 stuffed squash piece and 3 ounces broccolini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

364 calories; fat 16g; saturated fat 6g; mono fat 6g; poly fat 2.1g; protein 10g; carbohydrates 51g; fiber 10g; cholesterol 23mg; iron 5mg; sodium 556mg; calcium 192mg.
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