Need a tasty vegetarian recipe? Look no further! Our Quinoa-Stuffed Squash with Parsley & Feta recipe does the trick!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 acorn squash (4 lb./1.8 kg)
1-1/2 cups water
1 cup quinoa, uncooked
1 cup crumbled feta cheese with garlic and herbs
1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
2 cloves garlic, minced
1/4 cup chopped fresh parsley, divided
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How do I make it ?
Pierce squash in several places with paring knife. Microwave on HIGH 10 to 12 min. or until tender, turning after 6 min. Cool slightly.
Meanwhile, bring water to boil in medium saucepan. Stir in quinoa; cover. Simmer on medium-low heat 13 min. Remove from heat. Fluff with fork. Stir in cheese, dressing, garlic and 3 Tbsp. parsley.
Heat oven to 400ºF. Cut squash lengthwise in half; scoop out seeds. Place squash, cut sides up, in single layer in shallow baking dish; fill with quinoa mixture.
Bake 15 min. or until heated through. Sprinkle with remaining parsley.
Kraft Kitchen Tips!
Add 1/4 cup toasted pine nuts or toasted chopped walnuts to quinoa mixture before spooning into squash shells and baking as directed.
Serve with a tossed green salad topped with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 530 mg
Total carbohydrate 75 g
Dietary fibre 17 g
Sugars 1 g
Protein 16 g
4 servings, 1/2 stuffed squash (514 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.