Here at SkinnyMs., we don’t dread the chilly months. We anticipate them with excitement! Autumn and winter offer a host of tasty culinary possibilities that get us hyped. Exhibit A is this Quinoa Stuffed Squash. Savory acorn squash tastes rich and decadent any time of year, and its indulgent flavor comes with an impressive nutritional profile.
Roast the vegetable to yield smooth, buttery texture. Afterward, stuff the squash with a mouthwatering mixture of toasted quinoa, cooked mushrooms, and sautéed onions. This dish exposes your taste buds to an array of flavors and health benefits. It’s the perfect comfort food to warm you up on a cold day!
Yields: 4 servings | Serving Size: 1/2 squash with 1 cup filling | Calories: 381 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 166mg | Carbohydrates: 67g | Fiber: 8g | Sugar: 1g | Protein: 12g | SmartPoints (Freestyle): 11
- 2 whole acorn squash, each halved, seeds and pulp removed from centers
- 1 1/2 tablespoons olive oil, divided
- 1/4 teaspoon kosher or sea salt, divided
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 1/2 cups dry quinoa
- 1 1/2 cups sliced baby bella (cremini) or white button mushrooms
- 3 1/2 cups low-sodium vegetable broth or water
- 2 tablespoons fresh thyme leaves, or 1 teaspoon dried thyme
- 1/2 cup finely chopped onions
- 1 clove garlic, minced
- Preheat the oven to 375 degrees.
- Rub the insides of the 4 squash halves with 3/4 tablespoon olive oil, 1/8 teaspoon salt, nutmeg, and pepper. Place on a baking sheet lined with parchment paper. Allow to roast for 30 minutes, or until tender when pierced with a fork.
- Toast dry quinoa in a small pot over medium heat, for about 2 minutes, stirring the entire time. Add 3 1/2 cups water or vegetable broth, 1/8 teaspoon salt. Increase heat to high. Bring just to a boil, uncovered. Reduce heat to the lowest setting. Cover, cooking for about 25 minutes, or until all of the liquid is absorbed. Remove from heat and fluff with a fork.
- Add 3/4 tablespoon olive oil to a saute pan over medium heat. Add onions and cook for about 5 minutes, until they are soft and translucent. Add mushrooms and thyme. Cook for about 5 to 8 minutes, until mushrooms have browned and all of their water has been released and evaporated.
- Add garlic and cook for an additional 30 seconds until golden and fragrant, stirring, and remove from the heat. Stir mushroom and onion mixture into the cooked quinoa. Spoon the quinoa mixture into the halves of each acorn squash. Serve and enjoy!
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