Great way to serve up winter squash. Kuri squash is similar to acorn squash, but a bit easier to peel. The layer of greens on the bottom gave it a nice color and shrimp and squash go so well together.
Preheat oven to 400 degrees F. In a pan coated with cooking spray, saute onions until soft. Add mushrooms, peppers, japeno, garlic and wine and simmer for about five minutes. Add shrimp and stir until shrimp are pink. Add squash and cook for about 15 minutes to soften. Add quinoa and water and simmer for about five more minutes so that a good part of the liquid is absorbed.
Layer greens on the bottom of a 9x13 casserole. Spoon squash mixture on top. Bake about 30 - 45 minutes.
Optional: top with parmesan cheese
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 6 | ||
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Calories: 260 | ||
Calories from Fat: 34 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.3mg | 1 % | |
Potassium 653.1mg | 17 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 39.6g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
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