Stuffed Pattypan Squash with Quinoa and Fresh Corn
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed pattypan squash halves filled with a smoky, spiced quinoa and corn mixture with chipotle heat and topped with queso fresco. Colorful, vibrant, and protein-rich vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- cooking spray or oil mister
- 6-8 pattypan squash (6 if they're large, 8 if they're smaller)
- 1 tbsp. olive oil
- 1 small onion (diced)
- 1 garlic clove (minced)
- 2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 small tomato (diced)
- 2 ears of corn (kernels removed)
- 1/2 c. vegetable broth
- 1 1/2 c. cooked quinoa (which is about 1/2 c. uncooked)
- 1 chipotle pepper (the canned kind, seeds removed and chopped + 1-2 tsp. adobo sauce from can)
- salt and pepper to taste
- 3/4 c. crumbled queso fresco (divided)
- 1/4 c. coarsely chopped cilantro
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 529mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1010mg
- Calcium
- 231mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.