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Quinoa and Sausage Stuffed Squash


Serves: 4

Prep Time: 5 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

Simple and delicious baked squash stuffed with quinoa, turkey sausage and vegetables.

Ingredients

2 squash, acorn

2/3 cup Quinoa, dry

1 1/3 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)

1/2 onion(s), red, chopped

1 pepper(s), bell, red, yellow, or green, seeded and chopped

1 zucchini(s), chopped

6 ounces sausage, turkey, gluten free

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

2 tablespoons parsley, fresh, chopped

2 tablespoons parmesan cheese, fresh, grated

cooking spray

Preparation

Preheat oven to 375 degrees F. Coat a 9 by 13 inch baking dish with cooking spray. Cut squash in half from top to bottom, then scoop out seeds and fibers. Season with salt and pepper and place cut side down in baking dish. Bake for 15 minutes. Meanwhile, remove sausage from casings and brown in a medium sauce pan. Remove sausage from pan and set aside. Place onions and peppers in the same pan and cook for about minutes. Add broth, Quinoa and zucchini and bring to a boil. Reduce to simmer and cook for about 10-12 minutes until liquid is absorbed. Add sausage and parsley and stir. Remove squash from oven, spoon Quinoa mixture into each squash. Top with Parmesan cheese and bake for 15 minutes until squash is tender. Garnish with chopped fresh herbs if desired.

Nutrition

Nutrition Per Serving About: 300 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 17 g protein, 47 g carbohydrates, 7 g dietary fiber, 630 mg sodium; WW points plus value 8


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