Quinoa-Stuffed Honeynut Squash
- π 2 Honeynut squash
- π« 2 tablespoons olive oil
- π§ 1/2 teaspoon salt
- πΆοΈ 1/2 teaspoon black pepper
- πΏ 1/2 teaspoon thyme
- π 2 tablespoons lemon juice
- π 1 tablespoon apple cider vinegar
- π‘ 1 tablespoon Dijon mustard
- π― 1 tablespoon honey
- π 1.5 cups cooked quinoa
- π₯« 1 can chickpeas
- π« 1/2 red bell pepper, diced
- π§ 1/2 red onion, diced
- πΏ 1/4 cup chopped parsley
- π 1/4 cup dried cranberries
- π± Arugula
- π Pumpkin seeds for garnish
Experience a burst of flavors with this delicious and nutritious Quinoa-Stuffed Honeynut Squash recipe. The sweetness of the roasted squash perfectly complements the tangy quinoa salad, creating a delightful dish that's both satisfying and healthy. Ideal for a gourmet dinner at home, this dish is packed with protein and vibrant colors, making it a feast for both the eyes and the palate. Honeynut squash is roasted to perfection and filled with a colorful quinoa salad featuring chickpeas, red bell pepper, red onion, parsley, and dried cranberries, all mixed in a zesty lemon and apple cider dressing. Garnished with pumpkin seeds, this meal offers a wholesome blend of textures and flavors.
Experience a burst of flavors with this delicious and nutritious Quinoa-Stuffed Honeynut Squash recipe. The sweetness of the roasted squash perfectly complements the tangy quinoa salad, creating a delightful dish that's both satisfying and healthy. Ideal for a gourmet dinner at home, this dish is packed with protein and vibrant colors, making it a feast for both the eyes and the palate.
Ingredients for Honeynut Squash
π 2 Honeynut squash
π« 2 tablespoons olive oil
π§ 1/2 teaspoon salt
πΆοΈ 1/2 teaspoon black pepper
πΏ 1/2 teaspoon thyme
Ingredients for the Quinoa Salad
π 2 tablespoons lemon juice
π 1 tablespoon apple cider vinegar
π‘ 1 tablespoon Dijon mustard
π― 1 tablespoon honey
π§ 1/4 teaspoon salt
πΆοΈ 1/4 teaspoon black pepper
π 1.5 cups cooked quinoa
π₯« 1 can chickpeas
π« 1/2 red bell pepper, diced
π§
1/2 red onion, diced
πΏ 1/4 cup chopped parsley
π 1/4 cup dried cranberries
π± Arugula
π Pumpkin seeds for garnish
Instructions
1- Preheat the Oven:
- Set your oven to 425Β°F (220Β°C) and line a baking sheet with parchment paper.
2- Prepare the Squash:
- Carefully slice off the top and bottom of each Honeynut squash.
- Halve them lengthwise and scoop out the seeds with a spoon.
3- Season the Squash:
- Place the squash halves skin-side down on the prepared baking sheet.
- Drizzle with olive oil and sprinkle with salt, black pepper, and thyme.
- Turn them skin-side up.
4- Bake:
- Roast the squash in the preheated oven for 20-25 minutes, until they are fork-tender.
5- Prepare the Quinoa Salad:
- Whisk together lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a bowl.
- Add the cooked quinoa, chickpeas, diced red bell pepper, red onion, parsley, and dried cranberries, mixing until well combined.
6- Assemble and Serve:
- Once the squash is cooked and slightly cooled, place them on a bed of fresh arugula.
- Fill each squash half with the quinoa salad.
- Top with pumpkin seeds for added crunch.
- Enjoy your flavorful meal!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories (per serving): Approximately 350
Nutritional Information (per serving): Protein: 9g, Fats: 12g, Carbohydrates: 47g
Equipment Needed: Sharp knife, baking sheet, parchment paper, mixing bowl, whisk
Cooking Tips:
- Ensure quinoa is cooked to fluffiness before mixing with other salad ingredients.
- Customize with your favorite nuts or seeds for extra texture.
#Hashtags: #quinoa #honeynutsquash #healthydinner #vegetarian #gourmetmeal
YouTube Channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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