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.
Serving size: Complete recipe
Calories 2518 Calories from Fat 907
% Daily Value*
Total Fat 103 g158.1%
Saturated Fat 39.4 g197.1%
Trans Fat 0 g
Cholesterol 200.1 mg66.7%
Sodium 2924.3 mg121.8%
Total Carbohydrates 323 g107.8%
Dietary Fiber 51.3 g205.1%
Sugars 45.5 g
Protein 100 g199.4%
Vitamin A 486% Vitamin C 487.1%
Calcium 188% Iron 187.6%
*Based on a 2000 Calorie diet