Quinoa Stuffed Delicata Squash
Makes 4 squash boats.
What You Need:
What You Do:
1. Preheat the oven to 400 degrees and line a baking sheet with a large piece of parchment paper.
2. Cut the 2 ends off the squash and slice lengthwise. Scrape out the seeds with a spoon.
3. Lightly coat the flesh of the squash with oil and season with kosher salt and freshly ground black pepper, to taste.
4. Place the squash flesh side down on the parchment paper. Roast for approximately 20 to 30 minutes, depending on how dark you want it.
5. Meanwhile, rinse quinoa in a fine mesh strainer.
6. Bring 1 and 1/4 cup of water to boil in a small sauce pan.
7. Add the quinoa and a sprinkle of herbamare. Cover, reduce heat to low and simmer for 15 minutes then remove from heat and let steam for 10 minutes with lid on. Do not peek.
8. Heat 1 Tbsp cooking oil in a frying pan.
9. Saute the onions and garlic until the garlic is light brown and crispy.
10. Drain and rinse the chickpeas. Add them to the pan with the onions and garlic.
11. Cook chickpeas until warmed through, about 2 minutes.
12. Once the quinoa is done, add as much as you want - but at least 1/2 cup - to the pan with the chickpeas and onion mixture.
13. Lastly, add your chopped spinach to the pan and heat through until the greens are just wilted.
14. Taste the mixture and season with spices of choice.
15. Once squash is fully roasted, remove from oven and fill with the quinoa stuffing mixture.
Enjoy!
What You Need:
- 2 delicata squash, sliced lengthwise and seeds removed
- 1 can garbanzo beans (chickpeas), BPA free please!
- handful spinach, chopped
- 1/2 cup uncooked quinoa
- 2 to 4 cloves garlic, minced
- 1/8 cup onion, minced
- 1 Tbsp safflower or olive oil, plus a brush of roasting oil
- 1/4 tsp kosher salt
- freshly ground black pepper, to taste
- spices of choice (oregano, cumin, and Herbamare are good)
What You Do:
1. Preheat the oven to 400 degrees and line a baking sheet with a large piece of parchment paper.
2. Cut the 2 ends off the squash and slice lengthwise. Scrape out the seeds with a spoon.
3. Lightly coat the flesh of the squash with oil and season with kosher salt and freshly ground black pepper, to taste.
4. Place the squash flesh side down on the parchment paper. Roast for approximately 20 to 30 minutes, depending on how dark you want it.
5. Meanwhile, rinse quinoa in a fine mesh strainer.
6. Bring 1 and 1/4 cup of water to boil in a small sauce pan.
7. Add the quinoa and a sprinkle of herbamare. Cover, reduce heat to low and simmer for 15 minutes then remove from heat and let steam for 10 minutes with lid on. Do not peek.
8. Heat 1 Tbsp cooking oil in a frying pan.
9. Saute the onions and garlic until the garlic is light brown and crispy.
10. Drain and rinse the chickpeas. Add them to the pan with the onions and garlic.
11. Cook chickpeas until warmed through, about 2 minutes.
12. Once the quinoa is done, add as much as you want - but at least 1/2 cup - to the pan with the chickpeas and onion mixture.
13. Lastly, add your chopped spinach to the pan and heat through until the greens are just wilted.
14. Taste the mixture and season with spices of choice.
15. Once squash is fully roasted, remove from oven and fill with the quinoa stuffing mixture.
Enjoy!
