- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 208.2
- Total Fat: 8.6 g
- Cholesterol: 6.2 mg
- Sodium: 488.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.4 g
- Protein: 8.2 g
Spinach, Tofu, and Cheese Quinoa Stuffed SquashSubmitted by: STINA6584
IntroductionThis could be used as a side dish or a main course This could be used as a side dish or a main course
1 medium Acorn Squash
1/2 c. Quinoa
1 oz Swiss Cheese
2 c. Baby Spinach leaves
1 T. Extra Virgon Olive Oil
1 - 2 servings of Nasoya Extra Firm Organic Tofu
Seasalt, to taste
Cut squash roughly in half - I cut my about 3/4 and 1/4 - and remove seeds and "guts".
Place squash face down on baked sheet.
Bake for about 30 minutes.
Next prepare the quinoa as directed. (This usually takes 15 - 20 minutes.)
While squash and quinoa are cooking, cube the tofu and grate the cheese.
Combine tofu, cheese, and spinach in a bowl (I tore up my spinach leaves first.)
Drizzle with olive oil and toss with seasalt.
Once the quinoa is finished add it to the tofu, spinach and cheese mix.
Remove squash from the oven, fill the hallowed center with the quinoa mix and bake for an additional 20 minutes (until squash is tender).
Note: I only stuffed large half with the quinoa mix. I stuffed the other side with chopped apples; however, this recipe yields more than enough mix to stuff both sides. Nutrition Information reflects 4 servings of 1/4 of the squash.
Number of Servings: 4
Recipe submitted by SparkPeople user STINA6584.