Filled with a tanalizing blend of nutty quinoa and marinaded vegetables the humble grilled squash shines in this summery seasonal meal.
4
Servings
10
Ingredients
7
Comments
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 rinse, drain, and cook Quinoa
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
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?
- Using a melon-baller, hollow out centers of your squash, making a bowl. Set squash centers aside.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a melon-baller, hollow out centers of your squash, making a bowl. Set squash centers aside.
- Sprinkle a bit of olive oil and kosher salt in hollowed squash bowls.
- Place all remaining ingredients, except quinoa, in a gallon bag.
- Add squash centers to bag. Marinate for 30 minutes.
- Create a foil packet and place contents of bag in packet.
- Place packet and squash bowls on baking sheet.
- Bake at 400 degrees for 30 minutes.
- Carefully open foil packet and allow steam to escape.
- Drain marinade into a bowl and set aside.
- Pour vegetables onto cutting board and dice.
- Mix vegetables with cooked quinoa.
- Add remaining marinade to the bowl in order to reach desired sauciness.
- Fill squash bowls with quinoa mixture and serve.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 stuffed squash Amount Per Serving
- Calories
- 811
- Total Fat
- 34g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1637mg
- Total Carbohydrates
- 116g
- Fiber
- 14g
- Sugar
- 10g
- Protein
- 17g
- WW Freestyle
- 19
7 Comments
Join the discussionI’m so curious to try that blueberry balsamic marinade. Sounds wonderful!
I love the filling!
I loved it, too. I had a bit of filling leftover from a half-batch and scarfed that for a midnight snack. 🙂 Delicious.
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.
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.
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!!
I know the feeling. 🙂 It’s no problem at all. Let me know how it turns out.