Quinoa Stuffed Spaghetti Squash

May 22, 2023May 22, 20230 12
Healthy and Flavorful Quinoa Stuffed Spaghetti Squash Recipe
in Main

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 spaghetti squash
3 tablespoons olive oil , divided
1 large onion , chopped
4 garlic cloves , chopped
2 teaspoons dried oregano ( or 1 TB fresh if available )
1 cup quinoa , rinsed
2 cups vegetable stock
1/2 cup raisins
1/2 cup pignoli nut
1/4 preserved lemon , insides removed , rinsed well , minced
6 garlic cloves , chopped roughly
1 teaspoon dried oregano ( or 2 tsp fresh )
1/2 teaspoon ground sumac
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
salt & pepper , a few grindings each

Nutrision Information

Servings Per Recipe
4
Calories
583
Sugar
22g
Fat
43g
This recipe for Quinoa Stuffed Spaghetti Squash is a vegetarian main dish that's both healthy and flavorful. The spaghetti squash, once cooked, makes a perfect vessel for the savory quinoa filling complemented with a zesty garlic and oregano vinaigrette. Perfect for anyone who wants to incorporate more vegetables and plant-based protein into their diet, this recipe is easy to prepare, delicious, and suitable for all seasons.

Instructions

1.Preheat oven to 400°F (205°C).
2.Cut each spaghetti squash in half lengthwise. Scoop out the seeds and fibers; discard.
3.Brush the inside of each half with 1 tbsp olive oil and sprinkle with salt and black pepper. Bake until the squash is tender and can be easily pierced with a fork, about 35-40 minutes.
4.Meanwhile, in a large saucepan, heat 2 tbsp olive oil over medium heat. Add chopped onion and 4 cloves of chopped garlic. Sauté until onion is translucent, about 5 minutes.
5.Stir in 2 tsp dried oregano (or 1 TB fresh) and 1 cup rinsed quinoa. Pour in 2 cups vegetable stock and add 1/2 cup raisins and 1/2 cup pignoli nut. Bring to a boil; reduce heat to medium-low, and simmer until quinoa is tender and liquid is absorbed, about 20-25 minutes.
6.In a small bowl, whisk together minced Preserved Lemon, 6 chopped garlic cloves, 1 tsp dried oregano (or 2 tsp fresh), 1/2 tsp ground sumac, 1/2 cup extra-virgin olive oil, 1/4 cup cider vinegar, and salt & pepper.
7.Fill each Parmesan cheese-sprinkled spaghetti squash half with quinoa mixture, drizzle with vinaigrette, and Serve.

PROS

This recipe is packed with nutrients and its high fiber content aids in digestion.
Spaghetti squash is an excellent source of vitamins A, B6 and C, potassium, and manganese.
Quinoa is high in protein, making this recipe ideal for those who eat vegetarian or vegan.

Additionally, the raisins in this recipe provide a healthy dose of iron, copper, and potassium.
Pignoli nuts are also a source of protein and magnesium, an essential mineral that plays a crucial role in supporting the body’s immune system and keeping the cardiovascular system healthy.

CONS

Spaghetti squash is not always the easiest to find, and it is not suitable as a substitute for pasta in all recipes.
Those who have a nut allergy or sensitivity should avoid pignoli nuts.

Also, quinoa often requires rinsing before cooking due to its saponin content, which can cause digestive upset.

HEALTH & BENEFITS

This recipe offers many health benefits, including weight regulation, heart health, and balanced blood sugar levels. The high fiber content in this recipe also helps to maintain healthy digestion.

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