pattypan squash stuffed with tomato, squash, corn and quinoa
Cook quinoa 1/2 cup in 1 cup water until cooked about 20 minutes. Let cool.
Preheat oven to 350 when ready to cook the stuffed squash.
Cut off top of squash. Hallow out each squash and chop the squash finely, leaving about 1/4" shell remaining. Heat oil in large skillet over med hi heat. Add the onion and garlic and cook until softened, about 4 minutes. Add oregano and cook another 1 minute. Add the finely chopped squash, tomato and corn and sauté for 3 minutes. Then add in the broth, quinoa, jalapeño pepper, Cook until all the liquid has been absorbed and the squash is tender.
Divide the filling into the pattypan squash. Place the squash in a 8x10" baking pan and add 1/4 cup water to bottom. Cover with foil and bake at least 20 minutes. If prepared ahead, cook for @30 minutes..
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 24 | ||
Calories from Fat: 10 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.1mg | 1 % | |
Potassium 51mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
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: 24
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