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Mini Stuffed Squash

Print Recipe
Prep Time 20 mins
Cook Time 45 mins

Ingredients
  

Ingredients

  • 3 mini squashes 3-4 inches high/wide, such as honey nut, buttercup, hubbard or sweet dumpling
  • 3 Tbsp olive oil divided
  • 1 cup quinoa cooked according to package instructions
  • 1 onion diced
  • 1 bell pepper diced
  • 1 1/2 cups hearty greens washed and chopped, such as kale
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp chopped fresh sage
  • 2/3 cup dried currants
  • 2/3 cup pumpkin seeds
  • Salt and pepper to taste

Instructions
 

Instructions

  • Preheat oven to 400°F.
  • Wash and dry squash, cut in halves and scoop out seeds. Save seeds for roasting if you would like.
  • Brush inside of squash with olive oil and lay on a lined sheet pan.
  • Cover with foil and bake for 1/2 hour.
  • In a large saute pan, over medium heat, add 1 Tbsp olive oil. Stir in onions, bell pepper, thyme, sage and greens and cook until wilted, about 5 minutes.
  • Stir in cooked quinoa, dried currants and pumpkin seeds and mix until combined. Season with salt and pepper, taste and adjust with more salt or pepper if needed.
  • Remove squash from the oven. Fill the squash with quinoa mixture and bake uncovered for an additional 15 minutes or until squash is cooked through.