Chicken and Quinoa Stuffed Acorn Squash
- Number of Servings: 4
Ingredients
1. Preheat oven to 375�F. Add 1/4 in water to the bottom of a large baking dish. Cut squash in half and place the cut-side-down into the dish and poke a couple of holes into the rinds with a fork. Bake for 30 minutes and prep the filling while the squash is baking.
2. Being cooking ground chicken in a separate pan.
3. Heat a large pan over medium heat and add the quinoa and water. Bring quinoa to a boil, then adjust heat to low-medium and add the leeks, white onion, garlic, broccolini and red bell pepper to the cooked quinoa.
4. Cover, stirring occasionally until the broccolini is tender.
5. Add the ground chicken and italian seasoning. Season with salt and pepper to taste.
6. Remove squash from baking dish and drain water. Apply a thin coat of Olive Oil to the face of the squash then fill the center hole of each of the halves with the quinoa.
7. Bake for an additional 10-15 mins or until the squash is fork-tender.
Serving Size: makes 4 halved stuffed squashes
Number of Servings: 4
Recipe submitted by SparkPeople user SHIMMERMAMA.
Squash, winter, acorn, raw - 2 squash (4 inch dia) Uncooked Quinoa - 0.5 cup dry Water, tap, 1.125 cupLeek - 1 cup choppedOnion, White - .5 cup choppedGarlic - 2 cloves mincedBroccoli - 1 cup choppedRed bell pepper - 0.5 cup choppedGround Chicken - 6 ozItalian Seasoning - 2 tsp Olive Oil - 1 tbsp (for brushing)Salt and Pepper - to taste
1. Preheat oven to 375�F. Add 1/4 in water to the bottom of a large baking dish. Cut squash in half and place the cut-side-down into the dish and poke a couple of holes into the rinds with a fork. Bake for 30 minutes and prep the filling while the squash is baking.
2. Being cooking ground chicken in a separate pan.
3. Heat a large pan over medium heat and add the quinoa and water. Bring quinoa to a boil, then adjust heat to low-medium and add the leeks, white onion, garlic, broccolini and red bell pepper to the cooked quinoa.
4. Cover, stirring occasionally until the broccolini is tender.
5. Add the ground chicken and italian seasoning. Season with salt and pepper to taste.
6. Remove squash from baking dish and drain water. Apply a thin coat of Olive Oil to the face of the squash then fill the center hole of each of the halves with the quinoa.
7. Bake for an additional 10-15 mins or until the squash is fork-tender.
Serving Size: makes 4 halved stuffed squashes
Number of Servings: 4
Recipe submitted by SparkPeople user SHIMMERMAMA.
Nutritional Info Amount Per Serving
- Calories: 298.6
- Total Fat: 7.5 g
- Cholesterol: 33.8 mg
- Sodium: 91.1 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 6.8 g
- Protein: 14.1 g
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