Quinoa Stuffed Honeynut Squash

Quinoa Stuffed Honeynut Squash

DATE: September 21, 2022
  • diet
  • dinner
  • Italian Spice Blend
  • Let the Good Thyme Roll
  • meal type
  • vegan
  • vegetarian
This quinoa stuffed honeynut squash is a festive, deeply satisfying fall recipe that showcases one of the season's most beautiful and underappreciated vegetables. Sweet, tender honeynut squash makes the perfect edible vessel for a savory, versatile filling of quinoa, roasted mushrooms, and plant-based Impossible Burger meat seasoned with Healthy On You® spice blends for a dish that is as nourishing as it is stunning on the table. Omit the plant-based meat and pair with baked chicken or fish for an equally delicious variation. This easy stuffed squash recipe is a healthy vegetarian dinner or impressive fall entertaining dish that works beautifully for weeknight meals, Thanksgiving gatherings, or any autumn occasion that deserves something colorful and special. A quinoa and mushroom stuffed honeynut squash recipe that is naturally gluten-free, plant-based friendly, and the kind of creative, crowd-pleasing fall recipe that makes seasonal cooking genuinely exciting.
  • Time: 45 mins
  • Serves: 2
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Let The Good Thymes Roll

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Italian Spice Blend
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Italian Spice Blend
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  • 2 medium honeynut squash, cut in half lengthwise with seed removed.
  • 2 tsp Healthy On You® Let the Good Thymes Roll Italian spice blend
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ¼ tsp fresh ground pepper
  • 1½ cups Zucchini Love Boat Stuffing from recipe here
  • fresh parsley, chopped for garnish
  • pomegranate seeds, for garnish

Directions

  1. Preheat the oven to 350˚F. Prepare a baking sheet with a layer of foil and then parchment on top.
  2. Spray or brush the squash halves with the olive oil, season each with the Healthy On You® Let the Good Thymes Roll Italian spice blend, sea salt and pepper.
  3. Place cut side down on the parchment paper. Bake undisturbed for 20 minutes.
  4. Using tongs, flip the squash over and fill the cavities with the quinoa stuffing. Cover with foil and continue to bake for 15 minutes. remove from heat and garnish with parsley and pomegranate seeds.

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