Quinoa Stuffed Delicata Squash
|Delicata squash||3 Pound (About 1 Pound Each)|
|Quinoa||1 1⁄2 Cup (24 tbs)|
|Water||3 Cup (48 tbs)|
|Vegetable oil||2 Tablespoon|
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Minced garlic||4 Teaspoon (Or To Taste)|
|Minced marjoram/1 1/2 teaspoons dried marjoram||1 Tablespoon|
|Ground cardamom||1⁄4 Teaspoon|
|Grated fontina cheese/Other semi-soft cheese||1 1⁄2 Cup (24 tbs)|
PREHEAT THE OVEN to 375°F.
HALVE THE SQUASH lengthwise and scoop out and discard the seeds.
Set the squash cut side down in a roasting pan or rimmed baking sheet.
Add 1/4 inch of water to the par and bake the squash until tender when pierced with a fork, 20 to 30 minutes (other types of squash may take longer).
Leave the oven set at 375°F.
WHILE THE SQUASH BAKES, put the quinoa in a medium saucepan with the water and salt.
Bring to a boil, reduce the heat, and simmer, covered, until all the water has been absorbed, about 15 minutes.
HEAT THE OIL in a large saucepan.
Add the celery, onion, bell pepper, garlic, marjoram, and cardamom and saute, stirring, until tender, about 5 minutes.
Remove from the heat, stir in the quinoa, and add salt to taste.
SET THE SQUASH cut side up on a dry baking sheet.
Fill each half with the quinoa mixture and sprinkle the grated cheese on top.
Bake until the filling is bubbly and lightly browned, 15 to 18 minutes.