Quinoa Stuffed 8 ball Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup quinoa, 6-8 large 8 ball squash, 1 cup ricotta cheese, 1 small can of tomato sauce, 1 tbsp roasted garlic, 1 medium onion, 1 large red bell pepper, 1/2 cup diced baby bella mushrooms, 1/2 tsp crushed red pepper, 2 tbsp dried oregano, salt, pepper
Preheat the oven to 350 degrees. Cook the quinoa in 1 1/2 cups of water until the water is absorbed. Cut the tops off of the 8 ball squash and set aside. Cut squash at the bottom if needed so that the squash sits flat in the baking dish. Scoop out the insides of the squash until hollow.
Sauté onions in olive oil. Add garlic, peppers, mushrooms, oregano, salt, and pepper. Add ricotta, parmesan and tomato sauce to quinoa and mix well. Add the vegetable mixture to the quinoa and mix well.
Scoop the mixture inside the 8 ball squash until slightly overfilled. Top with shredded mozzarella cheese and bake for 30-35 minutes. 8 ball squash should be al dente when cooking is complete.
Number of Servings: 8
Recipe submitted by SparkPeople user CANTICLES.
Sauté onions in olive oil. Add garlic, peppers, mushrooms, oregano, salt, and pepper. Add ricotta, parmesan and tomato sauce to quinoa and mix well. Add the vegetable mixture to the quinoa and mix well.
Scoop the mixture inside the 8 ball squash until slightly overfilled. Top with shredded mozzarella cheese and bake for 30-35 minutes. 8 ball squash should be al dente when cooking is complete.
Number of Servings: 8
Recipe submitted by SparkPeople user CANTICLES.
Nutritional Info Amount Per Serving
- Calories: 229.8
- Total Fat: 9.3 g
- Cholesterol: 17.5 mg
- Sodium: 224.0 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 7.1 g
- Protein: 15.0 g
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