Quinoa-Stuffed Acorn Squash
This recipe for stuffed squash is perfect as a side dish or vegetarian main dish.
nutritional facts
Ready in
60
mins
Preparation
15
mins
Serves
4
people
Ingredients:
0 Nonstick cooking spray
2 (1 1/4 pounds each)acorn squash
1 tablespoon olive oil
1 cup sliced and halved leeks
1/2 cup sliced and halved carrots
1 cup water
1/2 cup quinoa
1/3 cup BUITONI Refrigerated Pesto with Basil (7 oz.)
1/8 teaspoon salt (optional)
1 tablespoon BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions:
PREHEAT oven to 350°F. Grease baking sheet.CUT squash in half stem to tip and remove seeds. Cut a small slice from outer side of each squash to help them stand up straight when serving. Place cut-side-down on prepared baking sheet.
BAKE for 40 to 50 minutes or until tender when pierced with a fork.
WHILE squash is baking, heat oil in a large saucepan over medium-high heat. Add leeks and carrots; cook, stirring occasionally, for 5 minutes or until leeks are soft. Stir in water and quinoa. Bring mixture to a boil. Reduce heat to medium-low; cover. Cook for 12 minutes or until quinoa is tender. Remove from heat; stir in pesto and salt.
TURN squash halves cut-side-up; spoon quinoa mixture into cavities. Sprinkle with cheese. Return to oven for 5 minutes or until heated through.
https://www.buitoni.com/pasta-recipes/147515/quinoa-stuffed-acorn-squash
Quinoa-Stuffed Acorn Squash
Nutritional Information
| Calories 320 | |
| Calories from Fat 130 | |
| Total Fat 14g | 22% |
| Saturated Fat 2.5g | 13 % |
| Cholesterol 5mg | 2 % |
| Sodium 170mg | 7 % |
| Carbohydrate 43g | 14 % |
| Dietary Fiber 5g | 21 % |
| Sugars 7g | |
| Protein 8g | |
| Vitamin A | 60% |
| Vitamin C | 45% |
| Calcium | 20% |
| Iron | 25% |