Mini Squash Stuffed with Quinoa and Greens
Looking for a show stopping side dish to add to your holiday table? These mini squash are not only pretty to look at but are packed with healthy grains and hearty greens.
- Prep Time: 20min
- Cook Time: 45min
- Total Time: 1h 5min
- Yield: Makes 6 stuffed mini squash, serves 6-8
Ingredients
- 3 mini squashes, 3-4 inches high/wide, such as honey nut, buttercup, hubbard or sweet dumpling
- 2/3 cup pumpkin seeds
- 2/3 cup dried currants
- 1 Tbsp chopped fresh sage
- 1 Tbsp fresh thyme leaves
- 1 1/2 cups hearty greens, washed and chopped, such as kale
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup quinoa, cooked according to package instructions
- 3 Tbsp olive oil, divided
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Wash and dry squash, cut in halves and scoop out seeds. Save seeds for roasting if you would like.
- Brush inside of squash with olive oil and lay on a lined sheet pan.
- Cover with foil and bake for 1/2 hour.
- In a large saute pan, over medium heat, add 1 Tbsp olive oil. Stir in onions, bell pepper, thyme, sage and greens and cook until wilted, about 5 minutes.
- Stir in cooked quinoa, dried currants and pumpkin seeds and mix until combined. Season with salt and pepper, taste and adjust with more salt or pepper if needed.
- Remove squash from the oven. Fill the squash with quinoa mixture and bake uncovered for an additional 15 minutes or until squash is cooked through.
