Mexican Roasted Corn And Quinoa Stuffed Squash Recipes
MEXICAN ROASTED CORN AND QUINOA STUFFED SQUASH
Mexican Roasted Corn and Quinoa Stuffed Squash: loaded with red quinoa, black beans, roasted corn, and cheddar cheese. High protein, high fiber, and just 275 calories.
Provided by Pinch of Yum
Categories Dinner
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place face down in a baking pan, cover halfway with water, and cover tightly with foil. Bake for 40-50 minutes or until the squash is tender.
- Meanwhile, prepare the quinoa according to package directions. Place the corn in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasty. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat. Add the black beans and stir for another 4-5 minutes over high heat. Remove from heat and stir in 1/4 cup of cheddar cheese.
- Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.
Nutrition Facts : Calories 275 calories, Sugar 1.4 g, Sodium 509.1 mg, Fat 5.2 g, SaturatedFat 2.1 g, TransFat 0.1 g, Carbohydrate 50 g, Fiber 9.4 g, Protein 11.2 g, Cholesterol 9.3 mg
QUINOA-STUFFED ROASTED SQUASH
This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
- Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
- In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
- Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
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- Heat oven to 400ºF. Bring a large pot of water to a boil over high heat. Boil quinoa for 9 to 12 minutes or until done. Drain through a fine-meshed sieve. Set aside.
- Place a large, dry skillet over high heat. Add the peppers and cook, turning every so often, until they’ve blackened in spots on each side. Set aside to cool. Halve the peppers: cut through the stem for a pretty presentation. Pull out the seeds and discard.
- Add 1 to 2 tablespoons oil (or just a big glug) to the skillet and keep at medium heat. Add the onion, and sauté for five minutes or until soft. Add the corn, hot chili, and scallions. Turn off heat. Stir to combine. Add the cooked quinoa, cheese, paprika, and salt. Stir to combine. Taste. Adjust seasoning with salt to taste. Set aside.
- Spoon the filling into the peppers. If you are serving these later in the week, store tightly covered until ready to bake.
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