Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash

This recipe for stuffed squash is perfect as a side dish or vegetarian main dish.
nutritional facts

Ready in









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.

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%