Quinoa Stuffed Squash Boats Recipes

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STUFFED DELICATA SQUASH



Stuffed Delicata Squash image

Delicate squash boats filled with sautéed spinach, apples, and raisins is a delicious vegetarian main dish everyone will love. The stuffing is made while the squash roasts so that the total time to make this recipe is 25 minutes.

Provided by The Wimpy Vegetarian

Categories     Vegetarian Main Dish     Vegetarian Side

Time 25m

Number Of Ingredients 17

1 cup cooked white quinoa
2 delicata squash
3 tablespoons extra virgin olive oil (divided)
1/8 + 1/4 teaspoon chipotle chili powder (divided)
3/4 teaspoon kosher salt (divided)
1/2 Serrano chili (seeded, and finely chopped (about 2 teaspoons))
2 large shallots (thinly sliced (about 1/4 cup))
1 1/2 apples (cored, and diced (about 1 1/2 cup or more))
2/3 cup chopped very firm tofu, (drained)
1/2 cup golden raisins
1 1/2 tablespoons chopped fresh sage leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 - 3 tablespoons lemon juice
2 bags pre-washed baby spinach
1/4 cup grated Parmesan or Asiago cheese
Toasted pumpkin seeds (garnish)

Steps:

  • Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Cook the quinoa if you don't have any on hand.
  • Slice off the ends of the delicata squash, and slice in half, lengthwise. Using a spoon, scrape out the pulp and seeds so that you have 4 squash 'boats'. Place on a baking sheet facing up, and lightly oil with 1 tablespoon olive oil, and sprinkle with 1/8 teaspoon of chipotle chili powder and 1/4 teaspoon salt. Roast for 25 - 30 minutes, or until tender.
  • Add the remaining 2 tablespoons olive oil to a large skillet over medium heat, and sauté the Serrano chili, shallots, and apple until everything is softened, about 10 minutes. Add the tofu, raisins, sage, cinnamon, the remaining salt, and pepper, and continue to cook for 5 minutes while stirring with a wooden spoon.
  • Add the lemon juice and spinach leaves. Using tongs, move the spinach around, gently tossing it with the other ingredients in the pan. In less than 5 minutes, the spinach should be wilted. Add the quinoa and cheese, and toss.
  • When the delicata squash is tender, spoon the filling into each scooped out cavity. If the filling has cooled, slide the filled squash back into the oven for a few minutes to reheat.
  • Serve with a sprinkle of chopped parsley and roasted pumpkin seeds. The squash can be served whole or sliced into 3" wide crescents.

Nutrition Facts : Calories 394.4 kcal, Carbohydrate 58.3 g, Protein 11.6 g, Fat 15.7 g, SaturatedFat 3 g, Cholesterol 5.5 mg, Sodium 551 mg, Fiber 8.1 g, Sugar 24.9 g, UnsaturatedFat 12 g, ServingSize 1 serving

QUINOA STUFFED ZUCCHINI BOATS



Quinoa Stuffed Zucchini Boats image

The table will be delighted when you serve these zucchini "boats" filled with a savoury stuffing. A mouth-watering change from your regular vegetable side dishes and you can impress your guests by using zucchini and tomatoes straight from your garden!

Provided by Mary Jenny

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup quinoa (PC Organics is a great choice)
2 medium zucchini, 500 g
15 grape tomatoes, quartered
2 green onions, chopped
1/4 cup light cheese, in brine, crumbled
2 teaspoons extra virgin olive oil, cold pressed
1/2 teaspoon roasted garlic (PC Blue Menu is low fat)
1 egg white

Steps:

  • In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.
  • Preheat oven to 375°F (190°C).
  • Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.
  • In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add ½ cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.

BAKED STUFFED YELLOW SQUASH BOATS



Baked Stuffed Yellow Squash Boats image

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

Steps:

  • Pre-heat oven to 400 degrees.
  • Cut yellow squash in half lengthwise.
  • With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
  • In a pan sauté onion and garlic over medium heat with a dash of olive oil.
  • Add the squash that was removed from the boats and season with kosher salt and pepper.
  • Cook until almost soft (around 7 minutes).
  • When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
  • Scoop stuffing mixture into boats and fill evenly.
  • Sprinkle the top of the stuffed boats with extra parmesan cheese.
  • Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

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