Pesto Quinoa Stuffed Squash Recipe

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Pesto Quinoa  Stuffed Squash
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  1. Preheat the oven to 350 F and spray a cooking sheet with cooking oil.
  2. Cut the squash in half and scrape out the innards. Place it cut side down and bake it 20 minutes or until soft.
  3. Bring the quinoa and water to boil in a small pot. Lower the heat and simmer for 10 to 15 minutes or until the water is absorbed and the quinoa is tender.
  4. While the quinoa and squash cook, saute the onion and garlic in a little olive oil until the onion is translucent.
  5. After the squash is done scrape, out the flesh into a bowl leaving enough in the squash to leave the skin intact.
  6. Mash up the squash with a fork and then stir in the quinoa, onion/garlic mixture, and pesto until fully combined. Pile this mixture back in the squash, put the squash back in the oven, and bake 20 more minutes. Garnish with fresh basil leaves if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 48.81 Kcal (204 kJ)
Calories from fat 23.72 Kcal
% Daily Value*
Total Fat 2.64g 4%
Cholesterol 1.85mg 1%
Sodium 33.4mg 1%
Potassium 55.36mg 1%
Total Carbs 4.66g 2%
Sugars 0.45g 2%
Dietary Fiber 0.67g 3%
Protein 1.7g 3%
Vitamin C 1.1mg 2%
Iron 0.3mg 2%
Calcium 34.2mg 3%
Amount Per 100 g
Calories 138.95 Kcal (582 kJ)
Calories from fat 67.52 Kcal
% Daily Value*
Total Fat 7.5g 4%
Cholesterol 5.27mg 1%
Sodium 95.09mg 1%
Potassium 157.6mg 1%
Total Carbs 13.25g 2%
Sugars 1.28g 2%
Dietary Fiber 1.91g 3%
Protein 4.84g 3%
Vitamin C 3.1mg 2%
Iron 0.8mg 2%
Calcium 97.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
  • 1

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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