Menu

Quinoa-Stuffed Roasted Squash

  • Save Recipe
Quinoa-Stuffed Roasted Squash
  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.
By Betty Crocker Kitchens
Updated Dec 11, 2020

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition

380 Calories, 10g Total Fat, 8g Protein, 62g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
90
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved