Quinoa & Brown Rice Stuffed Squash


  • 1 medium butternut squash
  • 1 red bell pepper, seeded and diced
  • 1/2 cup cooked quinoa
  • 1/2 cup cooked brown rice
  • 1/4 cup green onion
  • 1 cup chicken broth
  • 1/2 cup queso fresco
  • garlic powder, salt and pepper to taste


Preheat oven to 350 degrees.

Cook squash in microwave for 2-3 min on high. Once done, take out and let cool for an additional five minutes.

Cut lengthwise and de-seed squash.  Place upside down in a baking dish and put in the oven for 35-45 minutes.

Meanwhile heat the oil in a skillet over medium heat.  Sauté red peppers and green onions until soft.  Add chicken broth, quinoa and brown rice.  Bring to a boil, cover and reduce heat and allow to simmer for 15 minutes.

When squash is cooked, remove pulp and place in a bowl, leaving a small amount of squash in the shell to keep it intact.  In a bowl with the pulp, add quinoa, brown rice and pepper mixture and stir.  Add mixture to butternut shells and sprinkle with queso fresco.

Put the butternut back in the oven on broil until cheese is melted and slightly browned.