What in the world is quinoa, you ask? And how the hell do you pronounce it? Here’s a little info on this “superfood“. Bottom line, it’s good for you, buy it and eat it! 🙂
I’ve had this recipe saved for a long time, and I decided tonight’s the night. It turned out delicious! VERY flavorful and filling for only 380 calories.
Here’s the full recipe…
Quinoa-Stuffed Roasted Squash
Prep Time: 45 min. Start to Finish: 1 hr 15 min. Makes: 4 servings
2 medium acorn squash (1 1/2 lbs each)
1/2 cup uncooked quinoa, rinsed and 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 sage
1/4 cup Craisins
1/4 cup coarsely chopped pecans, toasted
1/2 cup cannellini beans, drained and rinsed
1/2 teaspoon orange zest
2 tablespoons coarsely chopped fresh parsley
1. Heat oven to 375. Spray 15 x 10 x 1-inch baking pan with cooking spray (or use non-stick aluminum foil). Cut each squash in half, lengthwise (stem to core); remove seeds and fibers. Cut 1/8-inch slice off of base of squash, so it sits flat. Place squash, cut sides down (yellow side), in pan; bake 30 min.
2. Meanwhile, in 1-quart saucepan, bring quinoa and veggie broth to a boil, then reduce heat to low. Cover and simmer 15 min or until all liquid is absorbed.
3. In a 10-inch skillet, heat oil over medium heat. Cook green 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, toasted pecans, cannellini beans and orange zest until blended.
4. Remove squash from oven (mine finished just in time), flip squash over so cut sides are up. Divide quinoa mixture evenly among squash halves. Press it down and then mound it on the squash. (I used a spoon and my hands – spoon it on, then cup it with your hand, pressing down). Cover loosely with foil. Bake 30 min longer. Sprinkle with chopped parsley.