Quinoa-Stuffed Honeynut Squash

Name: Quinoa-Stuffed Honeynut Squash
Cuisine: American
Ingredients: 2 Honeynut squash; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon thyme; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1.5 cups cooked quinoa; 1 can chickpeas; 1/2 red bell pepper (small diced); 1/2 red onion (small diced); 1/4 cup chopped parsley; 1/4 cup dried cranberries; Arugula; Pumpkin seeds for garnish

7 steps

This stuffed Honeynut Squash is delicious, hearty and is perfect as a main course or served as a side. Roasted until tender then stuffed with a delicious quinoa salad, I like to serve mine over a bed of arugula for an extra layer of crunch.

Updated at: Mon, 04 Dec 2023 21:23:05 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories393.1 kcal (20%)

Total Fat12.7 g (18%)

Carbs64.3 g (25%)

Sugars17.5 g (19%)

Protein11.5 g (23%)

Sodium774.6 mg (39%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Ingredients for HoneyNust squash

2Honeynut squash

2 tablespoonsolive oil

½ teaspoonsalt

½ teaspoonblack pepper

½ teaspoonthyme

Ingredients for the quinoa salad

2 tablespoonslemon juice

1 tablespoonapple cider vinegar

1 tablespoondijon mustard

1 tablespoonhoney

¼ teaspoonsalt

¼ teaspoonblack pepper

1 ½ cupsquinoa

cooked

1can chickpeas

0.5red bell pepper

small diced

0.5red onion

small diced

¼ cupparsley

chopped

¼ cupdried cranberries

arugula

pumpkin seeds

for garnish

Instructions

Step 1

1. preheat the oven to 425°F. Line a baking sheet with parchment paper.

Step 2

2. Using a sharp knife, cut the top and bottom off of the honeynut squash, and then cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

Step 3

3. Place the squash skin side down on the baking sheet and drizzle with 2 tbsp of the olive oil and salt, pepper and thyme. Flip them over so the skin side is up.

Step 4

4. Bake for 20-25 minutes until fork tender.

Step 5

5. While the squash is baking, cook the quinoa according to package directions, and prep the veggies.

Step 6

6. Make the salad- in a bowl combine the lemon juice, apple cider vinegar, Dijon mustard, honey, salt and black pepper. Whisk until well blended. Next add in the cooked quinoa, chickpeas, bell pepper, onion, parsley and dried cranberries. Mix until well combined.

Step 7

7. Once the Honeynut squash comes out of the oven, serve over a bed of arugula and fill each one with the quinoa salad, garnish with pumpkin seeds and enjoy!

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