Dinner

Pesto Stuffed Winter Squash is for Dinner.

Pesto Stuffed Winter Squash takes 10 minutes to prepare.

Pesto Stuffed Winter Squash takes 30 minutes to cook.

Pesto Stuffed Winter Squash makes 2 servings.

The ingredients for Pesto Stuffed Winter Squash are:

1 medium acorn squash (I used a dumpling squash)
1 cup shredded cooked chicken
2/3 cup cooked quinoa
1/4 cup pesto (I used homemade)
1/2 cup finely shredded mozzarella

Here is how you make Pesto Stuffed Winter Squash:

Wash squash. Cut in half, scoop out seeds and place cut side down on a prepared cookie sheet. Roast in a 400F oven for 25 minutes or until a fork pierces the skin easily. Remove from oven and turn squash halves over to allow steam to escape. In the meantime, cook your quinoa (I use my rice cooker). Once the quinoa is done, combine qinoa, chicken and pesto until well mixed. Spoon quinoa mixture into squash halves. Sprinkle with mozzarella. Heat in either a 325F oven for 5 minutes until the cheese melts or in the microwave for 45-60 seconds to melt the cheese.Serving Size: Makes 2 entree size servings (half squash each) or 4 side-dish servingsNumber of Servings: 2Recipe submitted by SparkPeople user EMPIERCE.

The nutritional information for Pesto Stuffed Winter Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 488.3

• Total Fat: 21.9 g
• Cholesterol: 78.9 mg
• Sodium: 456.5 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 5.6 g
• Protein: 33.3 g