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5

Quinoa-Stuffed Roasted Squash

Prep 45 min
Total 1 hr 15 min
Servings 4

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

Ingredients

medium acorn squash (about 1 1/2 lb each)

1/2

cup uncooked quinoa, rinsed, well drained

cup vegetable broth

tablespoon olive oil

1/3

cup sliced green onions

1/4

teaspoon finely chopped garlic

1/4

teaspoon dried rubbed sage

1/4

cup sweetened dried cranberries

1/4

cup coarsely chopped pecans, toasted

1/2

cup cannellini beans, drained and rinsed

1/2

teaspoon grated orange peel

tablespoons coarsely chopped fresh parsley

Steps

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1

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.
2

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.
3

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.
4

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.

Expert Tips

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Quinoa has been hailed as a "supergrain" because it contains more protein than any other grain. Tiny and bead-shaped, ivory-colored quinoa takes only 20 minutes to cook.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 280mg; 11%
Potassium: 1350mg; 38%
Total Carbohydrate: 62g; 21%
Dietary Fiber 14g 59% Sugars 12g
Protein: 8g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 25%; 25%
Calcium: 15%; 15%
Iron: 25%; 25%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;