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RECIPE
17 INGREDIENTS11 STEPS45min

Savory Stuffed Honeynut Squash

4.3
3 Ratings
Need a recipe for Honey Nut Squash? Here's an easy and delicious way to use them! This scaleable recipe works for two people or a holiday crowd!
Savory Stuffed Honeynut Squash Recipe | SideChef
Need a recipe for Honey Nut Squash? Here's an easy and delicious way to use them! This scaleable recipe works for two people or a holiday crowd!
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Estimated Total: Estimated Total:
Fulfilled by
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
45min
Total Time
$1.67
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3
Honeynut Squash
2 Tbsp
1 pinch
1 cup
Quinoa , cooked, room temperature
or Farro, Barley Rice Or Any Combination
1
Medium  Onion , diced
2 cloves
Garlic , minced
8 oz
Mushrooms , finely chopped
1/2 tsp
Dried Sage , crumbled
2 cups
Kale , finely chopped
1/4 cup
Vegetable Broth
1/2 tsp
1/4 tsp
Whole Nutmeg , freshly grated
3/4 cup
Parmesan Cheese , freshly grated
1 tsp
1 slice
Bread
or Potato, Sourdough, or Plain White Bread
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Nutrition Per Serving

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CALORIES
589
FAT
26.2 g
PROTEIN
13.8 g
CARBS
78.0 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Cut the Honeynut Squash (3) in half vertically, and scoop out the seeds. Drizzle the cut side with Olive Oil (1 Tbsp) and rub it into the flesh.
Step 4
Sprinkle with Salt (1 pinch) and place the squash cut-side-down onto the baking sheet. Roast for 20 minutes.
Step 5
Meanwhile, in a medium skillet, heat the Olive Oil (1 Tbsp) over medium heat and add the Onion (1) and Garlic (2 cloves) . Saute for 2 to 3 minutes.
Step 6
Then stir in the Mushrooms (8 oz) , Fresh Thyme (1 tsp) , Dried Sage (1/2 tsp) , and Salt (1/2 tsp) . Cook until the mushrooms release their liquid, about 5 minutes.
Step 7
Stir in the Kale (2 cups) and Vegetable Broth (1/4 cup) , cover and reduce heat to a simmer for 3 to 4 minutes until kale softens.
Step 8
Stir in the Ground Black Pepper (1/2 tsp) , Whole Nutmeg (1/4 tsp) , and the Quinoa (1 cup) . Add the Parmesan Cheese (3/4 cup) and stir until just combined.
Step 9
Tear the Bread (1 slice) into large pieces and transfer to a mini prep food processor. Add the Butter (1 tsp) and pulse several times until it forms bread crumbs.
Step 10
When the squash is done, fill the cavities with the stuffing and sprinkle with breadcrumbs and bake for an additional 10 minutes. If the breadcrumbs need additional browning, turn on the broiler and cook just until the breadcrumbs start to brown, about a minute or two.
Step 11
Serve and enjoy!
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Nutrition Per Serving
Calories
589
% Daily Value*
Fat
26.2 g
34%
Saturated Fat
10.8 g
54%
Trans Fat
0.0 g
--
Cholesterol
40.0 mg
13%
Carbohydrates
78.0 g
28%
Fiber
10.3 g
37%
Sugars
24.4 g
--
Protein
13.8 g
28%
Sodium
671.4 mg
29%
Vitamin D
0.2 µg
1%
Calcium
354.1 mg
27%
Iron
4.6 mg
26%
Potassium
450.5 mg
10%
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