peruvian

Quinoa Stuffed Squash with Fresh Cheese and Herb Oil

This roasted dish pairs kabocha squash or acorn squash with quinoa, dry, queso fresco, crumbled and scallions, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

57 g Carbohydrates

38 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g kabocha squash or acorn squash 146 kcal
60g quinoa, dry 72 kcal
180g water 0 kcal
80g queso fresco, crumbled 239 kcal
18g olive oil 159 kcal
30g scallions, sliced 11 kcal
12g cilantro, chopped 4 kcal
15g lime juice 5 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

kabocha squash or acorn squash
Heat oven to 400 F (205 C). Cut squash in half lengthwise and scoop out seeds.
olive oilsaltblack pepper
Rub cut sides with half the olive oil, season with salt and black pepper, and roast cut-side down until tender, 25-35 minutes depending on size.
kabocha squash or acorn squashquinoawatersalt
While squash roasts, rinse quinoa if needed. Simmer quinoa with water and a pinch of salt until fluffy, 12-15 minutes; rest 5 minutes and fluff.
quinoascallionscilantrosaltblack pepper
Fold scallions, half the cilantro, and crumbled fresh cheese into quinoa. Taste and adjust salt and pepper.
kabocha squash or acorn squashquinoa
Turn squash cut-side up and fill each half with the quinoa mixture, mounding it slightly.
olive oil
Drizzle remaining olive oil over the filling and return to oven for 6-8 minutes to warm through.
cilantrolime juice
Finish with remaining cilantro and a squeeze of lime juice before serving.