Winter Squash Stuffed with Quinoa

Winter Squash Stuffed with Quinoa
Serves 2
Once the fall months come around, one of the most appealing items in season to cook with is winter squash. There are many different varieties and it is an easy and healthy dinner option. In this recipe we are using acorn squash along with one that you may be less familiar with, sweet dumpling squash. They are one of the smallest winter squashes and have a sweet delicate flavor perfect for roasting like we do in this recipe.
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Ingredients
  1. cooking spray or olive oil to grease pan
  2. 1/2 cup quinoa, rinsed thoroughly
  3. 1 cup chicken broth, vegetable broth, or water
  4. 1/2 tablespoon olive oil for sautéing
  5. 1/2 onion, diced finely
  6. 1 apple, cored and diced into small pieces
  7. 1/4 cup dried cranberries
  8. 1 tablespoon fresh parsley
  9. 1 teaspoon dried sage
  10. 1 teaspoon dried crushed rosemary
  11. salt and pepper, to taste
  12. 2 small acorn squash or sweet dumpling squash (whichever you can find in your store's produce), seeds and guts removed
  13. 1 tablespoon butter, melted
  14. 1 tablespoon maple syrup
  15. sprinkle of shredded cheddar cheese, for topping
Instructions
  1. Preheat oven to 375 degrees. Spray a rimmed baking dish with cooking spray or oil.
  2. Rinse the quinoa very well using a fine mesh sieve and drain. Combine your broth or water with quinoa and bring to a boil. Once boiling turn heat to low and simmer for 12-15 minutes. The quinoa should be soft and center of rings translucent. Cool slightly.
  3. While quinoa is cooking, dice your onion and apple finely. Heat olive oil in medium skillet over medium heat. Add onions and cook 10 minutes, or until lightly browned. Add apples and saute another 5 minutes until soft. Let cool a bit.
  4. Prepare the acorn squash by cutting in half lengthwise. Slice off a thin piece from the bottom so it will lay flat in your baking dish. To prepare dumpling squash, slice off the top. Scoop seeds and guts out of both, save your seeds for roasting if desired! Place squash in baking dish. Brush the insides of squash with olive oil and season lightly with salt and pepper.
  5. Combine quinoa with onions and apples. Add the dried cranberries, dried sage, rosemary, and fresh parsley. Season with salt and pepper. Mix in the melted butter and maple syrup.
  6. Stuff quinoa mixture into the center of each squash. Press down as you go to fit in as much filling as possible.
  7. Cover with foil and bake at 375 degrees for 35-40 minutes, or until squash is tender. Cooking time will vary depending on size of the squash.
  8. Remove from oven and top with cheddar cheese right away so that it melts. Have fun with it and garnish however you desire! Allow to cool before serving.
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