By Jennifer
Sausage, Kale, and Quinoa Stuffed Squash
From the Slender Student blog, which no longer exists. A super yummy fall dish.
Updated at: Thu, 17 Aug 2023 11:35:56 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
21
High
Nutrition per serving
Calories320.3 kcal (16%)
Total Fat9.4 g (13%)
Carbs44 g (17%)
Sugars3.6 g (4%)
Protein19.4 g (39%)
Sodium353.2 mg (18%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cube and roast the butternut squash. 350° for 40 minutes or so.
Step 2
Cook the quinoa according to package directions.
Step 3
Cook the sausage (minus the casing) in a little olive oil. Once cooked, transfer to a bowl and set aside.
Step 4
Saute the mushrooms in the sausage fat. If doing a vegetarian version of this recipe, just use butter instead.
Step 5
Add the cooked quinoa and the Kale (roughly chopped) to the mushrooms. Cover the pan and cook until the Kale is softened, but not soggy.
Step 6
Add the cooked sausage and the pumpkin seeds and heat through. Serve warm.
Notes
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Makes leftovers
