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Quinoa Stuffed Delicata Squash

Canadian.Recipes's picture
Ingredients
  Delicata squash 3 Pound (About 1 Pound Each)
  Quinoa 1 1⁄2 Cup (24 tbs)
  Water 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  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
  Salt To Taste
  Grated fontina cheese/Other semi-soft cheese 1 1⁄2 Cup (24 tbs)
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Squash
Interest: 
Everyday

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