Kabocha Squash Stuffed With Quinoa
Kabocha squash is also known as Japanese pumpkin and has a sweet, nutty flavor.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Kabocha Squash Stuffed With Quinoa
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the kabocha squash in half and remove the seeds.
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Place the squash halves on a baking sheet, cut side down, and bake for 30 minutes.
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While the squash is baking, cook the quinoa according to package instructions using vegetable broth.
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In a pan, sauté the onion and garlic in olive oil until softened.
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Add the spinach and cook until wilted.
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In a bowl, combine the cooked quinoa, sautéed vegetables, feta cheese, pecans, dried cranberries, salt, black pepper, and fresh parsley.
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Remove the squash from the oven and flip them over.
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Fill each squash half with the quinoa mixture.
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Return the stuffed squash to the oven and bake for an additional 10 minutes.
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Let the stuffed squash rest for 10 minutes before serving.
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Garnish with fresh parsley and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
