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Golden Nugget Squash

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Golden Nugget Squash

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Golden Nugget Squash

Yields 2 MetPro Servings

MetPro Serving Breakdown:

Protein = .5 (optional)
Meal carbs = 1
Fats = .5 (optional)


  • 4 (1-pound) golden nugget squashes
  • 2 cups cooked quinoa
  • ½ cup finely chopped carrot
  • ½ cup finely chopped onion
  • 2 garlic cloves, minced
  • ½ cup water
  • 2 tbsp chopped fresh parsley
  • ½ tsp chopped fresh thyme
  • ¼ tsp kosher salt
  • ¼ tsp black pepper


1.) Preheat oven to 350°. Cut the top quarter off each squash; reserve tops. Discard seeds. Arrange squashes, cut sides down, in 2 (11 x 7-inch) baking dishes. Fill each dish with 1-inch of water; microwave one dish at HIGH 15 minutes. Remove and repeat with the remaining dish. Let cool.

2.) Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic to pan; sauté 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrots are tender.

3.) Combine carrot mixture, quinoa, parsley, thyme, salt, and pepper. Stuff about 1 cup quinoa mixture in each squash. Arrange stuffed squashes in a broiler-safe baking dish, and place tops in dish. Bake at 350° for 20 minutes or until thoroughly heated. Remove from oven.
Optional addition of 1oz cheese of your choice to each squash for fat serving

4.) If using cheese, preheat broiler to high and broil cheese until golden brown

Category: Recipes

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