very tasty, and healthy way to use different squash-types. I used Butternut squash, but you can use acorn or other medium to large squash with a shell casing.
for Squash:
cut in half, scoop out seeds and strings and bake upside down on cookie sheet for 45 min. cool (this can be done a day or more ahead of time). When cool, scoop out the insides carefully, make cross-cuts (not all the way through) and use a spoon to get the squash out of the shell. Reserve shells, handle carefully. Place shells in a 13x9 or appropriate sized pan.
Remove meat from casings and sauté in skillet with onion and garlic. When browned almost done, add ginger and salt and pepper to taste.
Cook Quinoa in broth, when comes to a boil, add mushrooms and corn. Cook until done, around 20 min.
In large bowl combine squash chunks, quinoa mix and meat from skillet. Stir gently and taste for saltiness, if more salt or pepper is needed, add this now. spoon into the shells, bake 350 degrees for around 30 minutes.
you can adjust seasonings to make it sweeter if you like, I like a mix of sweet-salty that this recipe produces. The butternut squash keeps at room temperature for a week or more, prior to cooking. Don't be afraid of squash! it is really so easy to prepare.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (768g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 602 | ||
Calories from Fat: 98 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 1186.7mg | 41 % | |
Potassium 2152.6mg | 57 % | |
Total Carbohydrate 109.1g | 32 % | |
Dietary Fiber 14.6g | 59 % | |
Sugars, other 94.4g | ||
Protein 25.1g | 36 % | |
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: 602
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