Recipe Review: Quinoa stuffed acorn squash

Easy vegetarian meal.  I made half the recipe, because I only had 1 squash and I knew Dan wouldn’t eat it.   Left out the beans, only because I forgot, it was good without, but would have added more protein.  I drizzled more EVOO over the top before serving, to get a serving of healthy oil.

Believe me, it’s way more tasty than my crummy cell phone photo would lead you to believe 😉

Quinoa-Stuffed Roasted Squash

makes:4 servings
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 sweetened dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/2 cup cannellini beans, drained and rinsed (from 19-oz can),
1/2 teaspoon grated orange peel
2 tablespoons coarsely chopped fresh parsley
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.

Nutritional Information
1 Serving: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 62g (Dietary Fiber 14g, Sugars 12g); Protein 8g Percent Daily Value*: Vitamin A 30%; Vitamin C 25%; Calcium 15%; Iron 25%

Source:  Eat Better America

WW P+ as written:  9


One thought on “Recipe Review: Quinoa stuffed acorn squash

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s