Quinoa Stuffed Delicata Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quinoa Stuffed Delicata Squash calories by ingredient
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Submitted by: MISSMINAK

Number of Servings: 4


    *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 tsp
    Hot Paprika
    Black Pepper

    Colcannon 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.


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