Best Quinoa Stuffed Roasted Squash Recipes

STUFFED ACORN SQUASH WITH QUINOA AND PISTACHIOS

Stuffed Acorn Squash with Quinoa and Pistachios image

Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 9

Ingredients

4 small acorn squash, halved and seeds removed
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed
1/2 cup chopped fresh parsley
1/2 cup feta, crumbled
1/2 cup roasted, salted pistachios, chopped
2 teaspoons red-wine vinegar
Pinch red-pepper flakes

Steps:

Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

Nutrition Facts : Calories 300 g, Cholesterol 8 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 173 g

QUINOA-STUFFED ROASTED SQUASH

Quinoa-Stuffed Roasted Squash image

This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

2 medium acorn squash (about 1 1/2 lb each)
1/2 cup uncooked quinoa, rinsed, well drained
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup sliced green onions
1/4 teaspoon finely chopped garlic
1/4 teaspoon dried rubbed sage
1/4 cup organic sweetened dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/2 cup cannellini beans, drained and rinsed
1/2 teaspoon grated orange peel
2 tablespoons coarsely chopped fresh parsley

Steps:

Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g