Quinoa, Kale and Bacon Stuffed Butternut Squash
If you have approximately 1 hour and 30 minutes to spend in the kitchen, Quinoa, Kale and Bacon Stuffed Butternut Squash might be an amazing gluten free recipe to try. This recipe serves 5. One portion of this dish contains roughly 32g of protein, 47g of fat, and a total of 807 calories. For $2.49 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 86 people were impressed by this recipe. A couple people really liked this main course. A mixture of quinoa, extra sharp cheddar cheese, dried thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Rachel Cooks. Overall, this recipe earns a spectacular spoonacular score of 96%. Try Quinoa Breakfast Tacos with Kale + Butternut Squash, Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet, and Quinoa, Kale, And Roasted Butternut Squash With A Fried Egg for similar recipes.
Servings: 5
Cooking duration: 90 minutes
Ingredients:
3/4 pound of thick cut bacon, cut into - 1-inch pieces
1 large butternut squash (mine was 5 pounds!)
1 teaspoon dried thyme
1/2 pound extra sharp white cheddar cheese, shredded
thinly sliced green onions (1-2) to garnish
2 cups loosely packed kale, chopped small
pinch of freshly grated nutmeg
1-2 teaspoons olive oil
2 cups cooked red quinoa
salt and pepper
Equipment:
oven
frying pan
paper towels
bowl
Cooking instruction summary:
Preheat oven to 425 degrees Fahrenheit. Cut squash lengthwise and remove seeds. Rub or spray with olive oil and sprinkle with salt and pepper to taste. Roast for 40 minutes to an hour or until the flesh is tender. Mine took forever because it was the biggest squash I’ve ever seen. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 teaspoon of the bacon grease and saute kale in bacon grease over medium heat until wilted. When squash is cooked through, remove from oven and reduce oven temperature to 375 degrees Fahrenheit. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.
Step by step:
1. Preheat oven to 425 degrees Fahrenheit.
2. Cut squash lengthwise and remove seeds. Rub or spray with olive oil and sprinkle with salt and pepper to taste. Roast for 40 minutes to an hour or until the flesh is tender. Mine took forever because it was the biggest squash I’ve ever seen. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat.
3. Remove and place on a paper towel lined plate to drain. Reserve 1 teaspoon of the bacon grease and saute kale in bacon grease over medium heat until wilted. When squash is cooked through, remove from oven and reduce oven temperature to 375 degrees Fahrenheit.
4. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
5. Place flesh of squash in a large bowl and mash up with a fork.
6. Add quinoa, bacon, kale, nutmeg, cheese, and thyme.
7. Mix until well combined. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
8. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.
Nutrition Information:
covered percent of daily need
