Honeynut Squash (roasted and stuffed)

Roasted Honeynut squash with quinoa kale stuffing.

3.97 from 27 votes

Honeynut Squash (roasted and stuffed)

Stuffed roasted honeynut squash is a healthy, delicious side dish or vegetarian main course that can be scaled to the number of diners you have. This recipe is easy to assemble.

Course Side Dish

Cuisine American

Keyword kale, mushrooms, squash, stuffed squash

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 174.21kcal

Author Lisa Lotts

Ingredients

For the squash

4 whole honeynut squash
1 tablespoon olive oil
1 pinch salt
1 pinch black pepper

For the Stuffing

1 cup cooked quinoa at room temperature
1 tablespoon olive oil
8 ounces finely diced mushrooms
½ medium onion diced
1 clove garlic minced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes Optional, skip if you don't like it spicy.
1½ cups finely chopped kale leaves tough stems removed, finely chopped
¾ cup Parmigiano Reggiano freshly grated

BREADCRUMB TOPPING (optional)

½ cup fresh breadcrumbs
drizzle of olive oil

US Customary - Metric

Instructions

Preheat the oven to 400°. Line a baking sheet with parchment paper.
Cut 4 whole honeynut squash in half, vertically and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and brush it into the flesh. Sprinkle 1 pinch salt and 1 pinch black pepper. Place halves onto the baking sheet and roast for 20 minutes.
Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium heat and add 8 ounces finely diced mushrooms and ½ teaspoon salt.
Saute for 4-5 minutes,until the fungi give up their liquid, then stir in ½ medium onion, 1 clove garlic, ½ teaspoon pepper, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes.
When the mixture is aromatic and the onions are softened, stir in 1½ cups finely chopped kale leaves and reduce heat to a low simmer. Cover with the lid and steam the kale until it wilts, about 1 minute.
Remove from the heat, stir in 1 cup cooked quinoa and ¾ cup Parmigiano Reggiano, and stir until combined. Set aside.
When the veg is done, fill the cavities with the stuffing and sprinkle with ½ cup fresh breadcrumbs. Add a drizzle of olive oil over the crumbs and bake for an additional 10 minutes.
If the breadcrumbs need additional browning, turn on the broiler and cook until the breadcrumbs start to brown (about a minute or two).

Video

Notes

You can serve with a little extra parmesan if you like.

Nutrition