Quinoa Barley Stuffed Squash – a delicious recipe with Carnival, Olive Oil, Rosemary, White Quinoa, Italian Barley, Vegetable Base. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400u00b0F.
2
Wash and dry squash. Make a thin slice on the bottom just so it sits flat, if needed. Cut the top off, about 3/4 of the way up and set aside. Scoop out the seeds and clean the cavity completely.
3
Brush squash with olive oil. Be sure to give it a generous coating of oil, inside, outside and tops too! Place it in an oven safe deep skillet or Dutch oven, put the tops back on and place a few sprigs of rosemary to the pan. Bake for 1/2 hour covered. Use aluminum foil if you are using a shallow skillet.
4
Meanwhile, cook quinoa and barley according to package instructions. I cooked both together and added vegetable stock for more flavor. When done, add pumpkin seeds and pecans.
5
Remove squash from oven and carefully remove the tops. Fill the squash cavity with quinoa barley mix and bake uncovered for an additional 30 minutes or until squash has softened to your preference.
129
kcal
Calories
14
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 whole Carnival Squashes, 2 Tablespoons Olive Oil, Fresh Rosemary, 1/2 cups White Quinoa, and more.
Yes, Quinoa Barley Stuffed Squash falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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