Quinoa Stuffed Delicata Squash
- Number of Servings: 4
Ingredients
*Delicata Squash, 1 large Sweet Corn, Canned 1/2 can 1/2 med yellow onion, chopped 1/4c Carrots, chopped Broccoli, fresh, 1 cup, chopped *Bragg's Liquid Amino Acid, 2 tspHot PaprikaOreganoBlack PepperBasilColcannon ingredients: *Paradise Valley Creamy Mash Potatoes (2/3 cup), 4 serving Kale, 1 cup, chopped Mushrooms, cooked, .5 cup pieces 1/2 med yellow onion, chopped Vegetable Broth 1/4 cup almonds, minced 1/4 cup cooked quinoa 1/4 cup Brown Rice
Halve squash and remove seeds. Place face down in baking dish with a little water. Bake at 350 for 20 minutes. Cook quinoa and rice as directed. Saute onions on med high for one minute, add carrots and continue to saute. Add corn and saute. Add can of rinsed beans and 1/2 cup of quinoa/rice. Add vegetable broth as needed to deglaze the pan as sauteing. Add splashes of Braggs and spices (hot paprika, black pepper, oregano and basil). Heat up leftover colcannon (mashed potatoes, kale, sauteed onion and mushroom with braggs).
Flip squash halves right side up in baking dish, fill with sauteed vegetable and rice mixture. Spoon colcannon over mixture. Top with chopped almonds. Cook covered for approx 15 minutes on 350, then uncovered for 15. Add several tablespoons vegetable broth if bottom is burning.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISSMINAK.
Flip squash halves right side up in baking dish, fill with sauteed vegetable and rice mixture. Spoon colcannon over mixture. Top with chopped almonds. Cook covered for approx 15 minutes on 350, then uncovered for 15. Add several tablespoons vegetable broth if bottom is burning.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISSMINAK.
Nutritional Info Amount Per Serving
- Calories: 309.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 860.0 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 9.7 g
- Protein: 12.0 g
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