Honeynut Squash (roasted and stuffed)
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4.0
81 reviews
Good
Honeynut Squash (roasted and stuffed)
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Stuffed roasted honeynut squash is a healthy, delicious side dish or vegetarian main course that can be scaled to the number of diners you have. This recipe is easy to assemble.
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Ingredients
For the squash
- 4 whole honeynut squash
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
For the Stuffing
- 1 cup cooked quinoa at room temperature
- 1 tablespoon olive oil
- 8 ounces finely diced mushrooms
- ½ medium onion diced
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes Optional, skip if you don't like it spicy.
- 1½ cups finely chopped kale leaves tough stems removed, finely chopped
- ¾ cup parmigiano reggiano freshly grated
BREADCRUMB TOPPING (optional)
- ½ cup fresh breadcrumbs
- Drizzle of olive oil
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Cut 4 whole honeynut squash in half, vertically and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and brush it into the flesh. Sprinkle 1 pinch salt and 1 pinch black pepper. Place halves onto the baking sheet and roast for 20 minutes.
- Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium heat and add 8 ounces finely diced mushrooms and ½ teaspoon salt.
- Saute for 4-5 minutes,until the fungi give up their liquid, then stir in ½ medium onion, 1 clove garlic, ½ teaspoon pepper, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes.
- When the mixture is aromatic and the onions are softened, stir in 1½ cups finely chopped kale leaves and reduce heat to a low simmer. Cover with the lid and steam the kale until it wilts, about 1 minute.
- Remove from the heat, stir in 1 cup cooked quinoa and ¾ cup Parmigiano Reggiano, and stir until combined. Set aside.
- When the veg is done, fill the cavities with the stuffing and sprinkle with ½ cup fresh breadcrumbs. Add a drizzle of olive oil over the crumbs and bake for an additional 10 minutes.
- If the breadcrumbs need additional browning, turn on the broiler and cook until the breadcrumbs start to brown (about a minute or two).
Notes
- You can serve with a little extra parmesan if you like.
Nutrition Information
Show Details
Calories
174.21kcal
(9%)
Carbohydrates
12.59g
(4%)
Protein
6.24g
(12%)
Fat
6.84g
(11%)
Saturated Fat
2.18g
(11%)
Polyunsaturated Fat
0.86g
Monounsaturated Fat
3.46g
Cholesterol
6.38mg
(2%)
Sodium
356.74mg
(15%)
Potassium
221.9mg
(6%)
Fiber
1.58g
(6%)
Sugar
1.54g
(3%)
Vitamin A
544.59IU
(11%)
Vitamin C
4.42mg
(5%)
Calcium
149.82mg
(15%)
Iron
1.09mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 17421 kcal
% Daily Value*
| Calories | 174.21kcal | 9% |
| Carbohydrates | 12.59g | 4% |
| Protein | 6.24g | 12% |
| Fat | 6.84g | 11% |
| Saturated Fat | 2.18g | 11% |
| Polyunsaturated Fat | 0.86g | 5% |
| Monounsaturated Fat | 3.46g | 17% |
| Cholesterol | 6.38mg | 2% |
| Sodium | 356.74mg | 15% |
| Potassium | 221.9mg | 5% |
| Fiber | 1.58g | 6% |
| Sugar | 1.54g | 3% |
| Vitamin A | 544.59IU | 11% |
| Vitamin C | 4.42mg | 5% |
| Calcium | 149.82mg | 15% |
| Iron | 1.09mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
81 reviews
Good
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