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    You are in: Home / Recipes / Quinoa Stuffed Spaghetti Squash Recipe
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    Quinoa Stuffed Spaghetti Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Elmotoo's Note:

    I had an idea but couldn't find a corresponding recipe ANYWHERE so I made one up. The Picky One requested I season the stuffed squash with garlic. This is what I came up with & the results were great! Vegan, too. This seems to make a lot but the 4 of us finished it all! It is satisfying without being overly filling. I want to use this vinaigrette on other things like roasted brussels sprouts.

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    Units: US | Metric



    1. 1
      Preheat oven to 375°F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork.
    2. 2
      Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered.
    3. 3
      Toast pignoli nuts in a dry skillet. Set aside.
    4. 4
      When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.

    Ratings & Reviews:


    Nutritional Facts for Quinoa Stuffed Spaghetti Squash

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 730.6
    Calories from Fat 470
    Total Fat 52.3 g
    Saturated Fat 6.4 g
    Cholesterol 0.0 mg
    Sodium 34.6 mg
    Total Carbohydrate 60.9 g
    Dietary Fiber 5.3 g
    Sugars 13.0 g
    Protein 10.7 g

    The following items or measurements are not included:

    vegetable stock

    preserved lemons

    ground sumac

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