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Quinoa-Stuffed Roasted Squash

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By Betty Crocker Kitchens
Updated Dec 11, 2020
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This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.

Quinoa-Stuffed Roasted Squash

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 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 organic sweetened dried cranberries
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/2 cup cannellini beans, drained and rinsed
  • 1/2 teaspoon grated orange peel
  • 2 tablespoons coarsely chopped fresh parsley

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

380 Calories
10g Total Fat
8g Protein
62g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
11%
Potassium
1350mg
38%
Total Carbohydrate
62g
21%
Dietary Fiber
14g
59%
Sugars
12g
Protein
8g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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