Need a tasty vegetarian recipe? Look no further! Our Quinoa-Stuffed Squash with Parsley and Feta recipe does the trick!
What You Need
Original recipe yields 4 servings
2 acorn squash (2 lb.)
1-1/2 cups water
1 cup quinoa, uncooked
1 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Greek Vinaigrette Dressing
2 cloves garlic, minced
1/4 cup chopped fresh parsley, divided
1/4 cup chopped PLANTERS Walnuts
Add To Shopping List
Let's Make It
Pierce squash in several places with paring knife. Microwave on HIGH 10 to 12 min. or until tender, turning after 6 min. Cool slightly.
Meanwhile, bring water to boil in medium saucepan. Stir in quinoa; cover. Simmer on medium-low heat 13 min. Remove from heat. Fluff with fork. Add cheese, dressing, garlic and 3 Tbsp. parsley; mix lightly.
Heat oven to 400ºF. Cut squash lengthwise in half; scoop out seeds. Place squash, cut sides up, in single layer in shallow baking dish; fill with quinoa mixture.
Bake 15 min. or until heated through. Sprinkle with remaining parsley.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 12g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1/2 stuffed squash each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.