Best Quinoa And Mushroom Stuffed Butternut Squash Recipes

Mushroom and Quinoa Stuffed Squash image

Provided by Jamie Geller Test Kitchens

Time 1h45m

Yield 4 Servings

Number Of Ingredients 9

1 regular size butternut squash or 2 acorn squash
3 tablespoons olive oil, divided
salt and pepper
1 cup quinoa, rinsed
1 - 1 1/2 cup mushrooms, sliced (chanterelles are pictured, but we also loved it with Cremini)
1/2 small onion, chopped
2 cloves garlic, chopped
1/2 cup chopped walnuts (optional, but offers great texture, almonds or hazelnuts are good too)
fresh basil

Steps:

1. Preheat oven to 450º F. 2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper, add 1/4 inch of water and cover with tinfoil. Place in oven and bake for around 35-40 minutes, until tender, remove from heat and let cool. 3. Meanwhile, in a small pot, bring 2 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat. 4. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes, then add the chopped walnuts if using. Cook until fragrant and onions are translucent. Season with salt and pepper to taste. 5. After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh, being careful not to scoop out the bottom. In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic, salt and pepper to taste. Mix well. 6. Turn oven down to 375º F. Spoon mixture back into the hollow butternut squashes and return them to the oven for 20-25 minutes, or until top is golden brown. Serve with a garnish of basil.

Nutrition Facts :

Quinoa Stuffed Butternut Squash image

Provided by Nicazz

Time 35m

Yield 2 stuffed squash halves, 2 serving(s)

Number Of Ingredients 18

1 butternut squash
olive oil
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon coriander seed
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1 tablespoon orange juice concentrate
1 tablespoon ginger
2 garlic cloves
1 bell pepper
1 carrot
1 stalk celery
1/2 red onion
1/2 cup quinoa, rinsed and drained
cilantro leaf (optional)
toasted almond (optional)

Steps:

Roast the squash:.
Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
Make the quinoa:.
Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
Make the veggies:.
Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
Assemble:.
Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
Enjoy!