Gluten-Free Quinoa and Butternut Squash Stuffed Tomato
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Gluten-Free Quinoa and Butternut Squash Stuffed Tomato

Gluten-Free Quinoa and Butternut Squash Stuffed Tomato

Simply seasoned quinoa and squash fill a fresh tomato topped with a perfectly poached egg.

Servings: 64 servings (1 serving = 1 Stuffed Tomato w/ Poached Egg)
INGREDIENT
WEIGHT
MEASURE
Quinoa, raw
2 lb
6 cups
Water, cool approx. 72°F
4 lb
8 cups
Olive oil
3 Tbsp
Butternut squash, peeled, cubed
2 lb 8.00 oz
9 cups
White onions, diced
1 lb 8.00 oz
4 1/4 cups
Salt-free seasoning, gluten-free
1 1/2 Tbsp
Sage, dried
2 tsp
Garlic powder
1 Tbsp
Black pepper
2 tsp
Honey Nut Cheerios™ Bulkpak Cereal (11988), finely ground
8 oz
4 cups
Feta cheese, reduced-fat, crumbled
1.25 oz
1/4 cup
Tomatoes, large, fresh, cored and seeded
27 lb
64 each
Poached eggs
8 lb
64 each
Filling
  1. Rinse quinoa in strainer, until waste water is clear.
  2. Place quinoa and water in large sauce pan; bring to a boil over medium high heat.
  3. Reduce heat and cover, simmering, for 15 minutes. Remove from heat, rinse under cool water and drain. Set aside for later assembly.
  4. Add olive oil to large sauté pan over medium heat. Combine butternut squash, onion, and seasonings in pan, cook until tender.
  5. Add quinoa to mixture and mix well. Stir in ground Cheerios and feta.
Assembly
  1. Cut small slice off bottoms of tomatoes to give flat surface for plating.
  2. Place tomatoes into 4 full, lightly greased 2-inch deep hotel pans.
  3. Spoon 2 oz filling into cored tomatoes. Cover pans with foil and bake.
  4. Serve 1 baked tomato and top with a poached egg.
BAKE:
TEMP
TIME
Convection Oven*
350°F
20-25 minutes
Standard Oven
400°F
25-30 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Stuffed Tomato w/ Poached Egg
Calories
210
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
210mg
71%
Sodium
110mg
5%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
17%
Sugars
8g
Protein
11g
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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