Sausage and Quinoa Stuffed Squash Recipe

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Sausage and Quinoa Stuffed Squash
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Ingredients
11
Count
Nutrition
266
Calories
Total time
60
Minutes
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Ingredients:

  • 3/4 cup central market organics quick cook grains quinoa
  • 1 1/2 cups chicken broth
  • 3 fresh calabaza squash
  • 1/4 tsp sea salt
  • 1 celery rib
  • 1/2 tsp tony cachere's original creole seasoning
  • 1/4 tsp black pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare Quinoa: Combine Quinoa and broth in 2 quart pan. Bring to boil over high heat, reduce to low, cover and cook for 10 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork. Make 2 cups cooked quinoa.
  3. Brown sausage: Whle the Quinoa cooks you can brown the sausage in a frying pan until well done and crumbled. Drain off grease. Remove sausage temporarily to a different container. Save the pan to cook the veggies.
  4. Prepare squash: For the squash, I chose Calabaza, abt 7 long. w/ a good width for scooping out. Slice each squash in half length-wise. Using a melon baller (or a spoon), scoop out the seeds and pulp from along the center and made a hole/channel to pile the stuffing into. Save about 1/2 cup of the scoops of squash pulp to go in the stuffing. Sprinkle the squash halves very lightly with the sea salt and set aside.
  5. Prepare stuffing: Cut the tomato, onions and celery and the 1/2 cup of scooped squash into small pieces. Saute veggies over medium-low heat in the same pan that you browned the sausage with a tiny bit of the grease that you drained off. Season with the Tony Cachere's and black pepper. When veggies are tender, add in the cooked Quinoa and browned spicy sausage. Mix and warm it over low heat. Add the shredded cheese and fold in until melted. Remove from heat.
  6. Stuff the squash: Fill the squash halves with spoonfuls of stuffing, trying to evenly divide amonst the squash. Press and shape to have a little dome of stuffing on each.
  7. Bake: Arrange squash in a baking dish that can accomodate. Sprinkle a little Tony Cachere's across the squash. Fill bottom of dish with 1/4 inch water. Cover dish with foil. Bake covered for 30 minutes. Remove foil and fork test the squash, a fork should go into thick part of squash easily. Switch oven to broil setting and place uncovered under the broiler for about 5 minutes.
  8. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 265.99 Kcal (1114 kJ)
Calories from fat 179.25 Kcal
% Daily Value*
Total Fat 19.92g 31%
Cholesterol 138.48mg 46%
Sodium 925.17mg 39%
Potassium 332.29mg 7%
Total Carbs 4.02g 1%
Sugars 1.24g 5%
Dietary Fiber 0.6g 2%
Protein 16.69g 33%
Vitamin C 9.5mg 16%
Vitamin A 0.2mg 7%
Iron 0.8mg 5%
Calcium 178.4mg 18%
Amount Per 100 g
Calories 135.78 Kcal (568 kJ)
Calories from fat 91.51 Kcal
% Daily Value*
Total Fat 10.17g 31%
Cholesterol 70.69mg 46%
Sodium 472.28mg 39%
Potassium 169.62mg 7%
Total Carbs 2.05g 1%
Sugars 0.63g 5%
Dietary Fiber 0.3g 2%
Protein 8.52g 33%
Vitamin C 4.8mg 16%
Vitamin A 0.1mg 7%
Iron 0.4mg 5%
Calcium 91.1mg 18%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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