So Much Squash: Stuffed Squash

The last week of classes, three squashes met its end in my kitchen. You could say I had a bit of a massacre. I stuffed two squashes with quinoa and I made a spicy butternut squash with the chilies from my garden that I dried. I went off script with both of these recipes; so I have a recipe that I can give you. After I cut open and dug the seeds out of the squash, I set them aside and made the quinoa. For the quinoa, I changed out the water recommended by the packaging on the quinoa (I still used the amount) with vegetable broth and to it I added a chopped onion, a clove of garlic, a quarter cup of dried cranberries and some pistachios. I started by sautéing the onions and garlic in some butter. Then, I added it to the quinoa and broth and cooked the quinoa as directed.

 

 

In the last couple of minutes, I added the nuts and cranberries. After the quinoa was ready, I divided it up and scooped it into the squash halves which I had arranged on a oiled baking tray, cut side up.

 

 

 

 

After the squashes were stuffed to the gills, I put them in an oven that had been preheated to 350 degrees Fahrenheit.

 

 

I roasted them for 45 minutes and then checked to see if they were done. They were and they were gorgeous. I served these puppies with a nice salad with some ranch. I am a Midwesterner after all, and we are obsessed with ranch.

 

Recipe

2 Delicata squash

¾ cup of quinoa and the amount of water (or broth) suggested by the packaging

¼ cup of dried cranberries

¼ cup of pistachios

1 chopped onion

1 clove of garlic

1 tbsp olive oil, plus extra oil for the baking sheet

 

  1. Preheat oven to 350 degrees Fahrenheit
  2. Cut the squash in half and scoop out the seeds. Discard the seeds
  3. Oil a baking sheet and arrange squash cut side up
  4. Sauté the chopped onion and garlic in the tbsp of olive oil
  5. Prepare the quinoa according to the package. Add the onion and the garlic at the beginning and the pistachios and cranberries 5 minutes from the end
  6. Stuff the squash with the quinoa mixture
  7. Roast for 45 minutes. Check for doneness. If not done, put back in oven for 5 minutes.
  8. Enjoy!

 

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