Quinoa Stuffed Winter Squash

Quinoa Stuffed Winter Squash

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

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Quinoa Stuffed Winter Squash is packed with minerals, antioxidants, and whole grains.

  • 4 Small Winter Squash
  • 3 Tablespoons Olive Oil
  • 1 Large Onion (Chopped)
  • 1/2 Cup Chopped Mushrooms
  • 1 Teaspoon Kosher Salt (Divided)
  • 1/2 Teaspoon Freshly Ground Pepper (Divided)
  • 2 Garlic Cloves (Finely Chopped)
  • 1 Cup Quinoa
  • 2 Teaspoons Chopped Fresh Thyme
  • 2 Cups Water
  1. Place large-size rimmed baking sheet in oven and heat to 425 degrees.
  2. From squash, cut 1/2 inch from each pointy end, then halve even through its center. This will help them stand straight. Spoon out and throw away seeds. Rub squash with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Arrange on baking sheet and roast, hollow side down 25 to 30 minutes until tender.
  3. While squash is baking heat remaining olive oil in 4 quart saucepan on a medium heat. Add onions and remaining kosher salt and pepper. Cook, covered, stirring often 7 minutes. Stir in garlic. Cook 2 more minutes. Add quinoa and toss to coat. Add thyme and 2 cups water. Simmer, covered, 10 minutes. Stir in mushrooms and cook, covered, 5 more minutes.
  4. Remove squash from oven and transfer to platter, hollow sides up. Spoon quinoa mixture into squash halves.
  5. Serve warm.
  6. Serves 4 to 8
  7. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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