Quinoa Stuffed Kabocha Squash
Elevate your fall dinners with this stunning Quinoa Stuffed Kabocha Squash, a deliciously wholesome dish that combines vibrant flavors and pleasing textures. Tender, roasted kabocha squash serves as a natural bowl, filled with a savory-sweet mixture of fluffy quinoa, sautéed vegetables, dried cranberries, and toasted pecans, all lightly spiced with warming cinnamon and cumin. A garnish of fresh parsley adds the perfect finishing touch to this nutrient-packed masterpiece. Perfect for vegetarian mains or holiday sides, this recipe is as visually appealing as it is flavorful, showcasing a balance of hearty and healthy ingredients. Plus, it’s simple to prepare in just over an hour, making it an ideal go-to for special occasions or meal prep.
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Recipe Information
Ingredients
- 1 medium-sized kabocha squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 cups kale, chopped
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the kabocha squash in half vertically and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until fork-tender.
While the squash is roasting, rinse the quinoa thoroughly under cold water.
Combine the quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the broth is absorbed. Set aside.
In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Add the diced red bell pepper and chopped kale to the skillet and cook for about 5 minutes, or until the kale is wilted.
Stir in the cooked quinoa, dried cranberries, chopped pecans, ground cumin, ground cinnamon, remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of black pepper.
Cook for 2-3 minutes, stirring to combine all the flavors.
Once the squash is roasted, remove it from the oven and let it cool slightly. Turn the squash halves cut-side up.
Spoon the quinoa mixture evenly into each squash half, gently pressing it down to pack it.
Place the stuffed squash halves back into the oven and bake for an additional 10-15 minutes, or until heated through.
Remove from the oven and garnish with fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 36.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
