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Quinoa Stuffed Squash

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Quinoa Stuffed Squash
2013-02-24 Other
5 1

This recipe is well worth the effort. Trust me after you try it you'll want to make it over and over again.

  • Servings: 4
  • Prep Time: 1 hour
  • Cook Time: 30 min
  • Total Time: 1 1/2 hours


4× 1 lb Squash; Butternut, calabaza, acorn, winter squash
2 Tbsp Butter Cut Into 4 Pieces
4 oz Italian Sausage
2 cup Cooked Quinoa
10 Chopped Spinach
½ cup Onion
½ cup Coarsely Chopped Sun-dried Tomatoes
2 Garlic Cloves
2 Tbsp Fresh Parsley
½ tsp Salt
½ tsp Pepper
½ cup Each Shredded Parmesan & Monterey Jack Cheese


Cut the top quarter off each squash and reserve tops. Discard seeds. Arrange squash and place 1 of the 4 pieces of butter in each squash, cut side down, into two 11 X 7 baking dishes. Fill each dish with 1 inch of water. Preheat oven to 350 degrees. Heat a large skillet over medium high heat. Coat pan with cooking spray. Add sausage and saute 5 minutes or until browned, stirring to crumble. Remove sausage with a slotted spoon. Add spinach, tomatoes, onion and garlic to drippings in pan, then saute two minutes, stirring frequently. Stir in 1/2 cup water and bring to a boil. Combine sausage, spinach mixture, quinoa, parsley, salt and pepper, then stir in 1/2 cup cheese. Stuff about 1 cup quinoa mixture in each squash and top each serving with 1 tablespoon cheese. Arrange stuffed squashes in a broiler safe baking dish and place tops in dish. Bake for 20-30 minutes or until tender when poked with a knife. Remove from oven. Preheat broiler to high heat. Broil squashes 4 minutes or until cheese is golden.

Helpful Tips:

To save time you can prepare the filling two days ahead of time and assemble before baking.