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Blueberry-Balsamic Portabella Stuffed Squash

Filled with a tanalizing blend of nutty quinoa and marinaded vegetables the humble grilled squash shines in this summery seasonal meal.
4 Servings Recipe By Pin Print
Blueberry-Balsamic Portabella Stuffed Squash

Ingredients

  • 4 individual Squash, Acorn
  • ½ cups Olive Oil
  • ⅛ teaspoons Kosher Salt
  • 3 cups slice Mushroom, Portobello
  • ½ cups Blueberries
  • 1 tablespoon Steak Seasoning
  • 6 ounces Balsamic Herb Marinade, Liquid
  • ½ cups dice Shallot
  • ⅛ teaspoons Black Pepper
  • 6 cups cook Quinoa

Freezer Containers

Supplies

  • Plastic Wraps
  • Foils
  • Baking Sheets
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Using a melon-baller, hollow out centers of your squash, making a bowl. Set squash centers aside.
  2. Sprinkle a bit of olive oil and kosher salt in hollowed squash bowls.
  3. Place all remaining ingredients, except quinoa, in a gallon bag.
  4. Add squash centers to bag. Marinate for 30 minutes.
  5. Create a foil packet and place contents of bag in packet.
  6. Place packet and squash bowls on baking sheet.
  7. Bake at 400 degrees for 30 minutes.
  8. Carefully open foil packet and allow steam to escape.
  9. Drain marinade into a bowl and set aside.
  10. Pour vegetables onto cutting board and dice.
  11. Mix vegetables with cooked quinoa.
  12. Add remaining marinade to the bowl in order to reach desired sauciness.
  13. Fill squash bowls with quinoa mixture and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Using a melon-baller, hollow out centers of your squash, making a bowl. Set squash centers aside.
  2. Sprinkle a bit of olive oil and kosher salt in hollowed squash bowls.
  3. Place all remaining ingredients, except quinoa, in a gallon bag.
  4. Add squash centers to bag. Marinate for 30 minutes.
  5. Create a foil packet and place contents of bag in packet.
  6. Place packet and squash bowls on baking sheet.
  7. Bake at 400 degrees for 30 minutes.
  8. Carefully open foil packet and allow steam to escape.
  9. Drain marinade into a bowl and set aside.
  10. Pour vegetables onto cutting board and dice.
  11. Mix vegetables with cooked quinoa.
  12. Add remaining marinade to the bowl in order to reach desired sauciness.
  13. Allow stuffed squash bowls to cool.
  14. Fill squash bowls with quinoa mixture.
  15. Wrap in plastic wrap and divide among freezer bags. Label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in oven at 350 degrees for 20 minutes.

7 Comments

Join the discussion
    1. I loved it, too. I had a bit of filling leftover from a half-batch and scarfed that for a midnight snack. 🙂 Delicious.

  1. How long and at what temp do you think you’d have cook this to do it in the oven? This looks fantastic, but I don’t have a grill.

    1. Put the veggie blend in a foil packet and the halved-squash around the packet on a cookie sheet and bake it at 400 for about 30 minutes.

      1. Thanks, sorry if I missed that in the direction the first time I read the recipe. The baby was nipping at my ankles as I was browsing for dinner ideas. Trying this out tonight with acorn squash. Thanks for the recipe!!

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