Quinoa Stuffed Honey Nut Squash

40 mins for prep

Dinner

Easy

$6 / serving

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What’s up, legends! Today we are cooking honey nut squash. This one is a killer. The honey nut squash brings natural sweetness to the dish, and the quinoa and chickpeas are highly nutritious. The spices bring out the flavor of each element nicely. Whether for dinner or a special occasion, this recipe will please everyone!

Is honeynut squash the same as butternut squash?

While honeynut squash looks like a small version of the butternut squash, this squash is sweeter and nuttier than his cousin. The beta carotene and carotenoids in this squash- which is twice the amount found in a butternut squash- are transformed into vitamin A which helps with vision, growth, cell division, and immunity and is also an antioxidant, fighting free radicals! Carotenoids are also known to lower inflammation in the body, which may protect against heart diseases and lower cancer risks. This incredible vegetable is also packed in vitamins B, C, and E.

Why is quinoa good for you?

In this recipe, we are pairing honeynut squash with chickpeas and quinoa to create a complete meal rich in proteins. Quinoa is a healthy rice alternative. It is also gluten-free! Quinoa is perfect for you because it is a complete plant-based protein, meaning that all essential amino acids are present in this grain. A cup of cooked quinoa contains 8.1g of protein. It is also a good source of manganese, iron, folate, and magnesium. A cup of cooked quinoa contains 1.17mg of manganese, a mineral essential for healthy brain and nerve function and healthy bones and connective tissues. It helps the blood clot as well. It also balances sew hormones. Moreover, quinoa is a whole grain, rich in fibers with 5.2g of fibers per cup of cooked quinoa! Paired with chickpeas, you have a nutritious dish!

How to cook the perfect quinoa?

Now that you know all about the benefits of quinoa, you might wonder how to cook it. I like to rinse my quinoa the same way I rinse your rice. I then soak it for 30 minutes. For every cup of dry quinoa, I use 1 cup of salted water. I like to cook quinoa covered until the water is absorbed. Let it rest for 5 minutes before fluffing it with a fork. Here you have it: the perfect fluffy quinoa!

Chef’s tip

Be creative in the kitchen! No quinoa? No worries! Use rice. No chickpeas? Substitute with beans. Add any greens you like!

Ingredients

2 honeynut squashes
1 cup quinoa, cooked
1 cup chickpeas, canned
1 cup kale, chopped
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
Salt
Pepper

Method

Preheat oven to 400F (200F).
Cut the squash in half. Scoop out the seeds and discard them.
On a baking tray, place the squash. Drizzle 1 tbsp of olive oil. Sprinkle salt and pepper.
Bake for 40 minutes, or until soft.
In a pan on medium-high heat, drizzle olive oil. Stir in quinoa, chickpeas, and kale. Add the spices. Stir for 3 to 5 minutes.
Once the squash is cooked stuff it with the quinoa mixture. Serve.