Squash Stuffed with Quinoa and Wild Mushrooms

Squash Stuffed with Quinoa and Wild Mushrooms

Squash Stuffed with Quinoa and Wild Mushrooms

By Food & Wine
1 hour 30 minutes

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Details
  • Servings:   6
  • Calories:   175
  • Protein:   3g
  •  
  • Fiber:   5g
  • Sugar:   6g
  • Carb Total:   30g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   8g
  •  
  • Dish:   main course
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Cuisine
  • french
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Ingredients
  • One 3 1/2-pound kabocha or buttercup squash—halved lengthwise, seeded and cut into 6 wedges
  • Olive oil, for brushing
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 2 tablespoons pure maple syrup
  • 3 thyme sprigs
Instructions

Squash Stuffed with Quinoa and Wild Mushrooms serves 6 original recipe by Food & Wine.

View original preparation instructions

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