Hard skinned winter squashes are easy to find during from late Fall -Winter. Acorn squash, delicata, buttercup and sweet dumpling squash are all perfect for roasting and stuffing.
Use up leftover cooked quinoa for the filling or make extra quinoa the next time you are cooking it and freeze some to incorporate into other dishes. Substitute spinach for other greens or leftover vegetables.
Stuffed Squash with Quinoa Pilaf
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Ingredients
- 2 each Acorn squash cut in 1/2, scoop out seeds and insides
- 1 Tablespoon olive oil
- 1/2 teaspoon Cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1 teaspoon natural salt
- pinch cayenne pepper
- 2 Tablespoons coconut oil
- 1 small onion, minced
- 2 stalks celery, small dice
- 1 cup walnuts, chopped
- 2 cloves garlic, mined
- 3 cups quinoa, cooked or substitute for cooked rice
- 1 teaspoon thyme leaves
- 2 cups spinach, baby or chopped
- 1/4 cup parsley, chopped
- salt and pepper to taste
Instructions
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Preheat oven to 375 degrees. Wash acorn squash, cut with serrated knife in 1/2 and scoop out seeds. Rub the insides of squash with olive oil. Season insides of acorn squash with cinnamon, ginger, salt and cayenne pepper. Place seasoned squash cut side down in a roasting pan or sheet pan with rim. Pour 1 cup of water in pan, cover with lid or aluminum foil and roast for 30-40 minutes until squash is tender. Test squash by pressing finger firmly on sides or poking with fork. It should be cooked but not falling apart. Remove squash from oven and set aside.
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Place cooked quinoa in a medium sized bowl. Heat medium sized saute pan over heat. Add coconut oil, onion, celery and garlic and saute for 5-6 minutes until they are softened. Add chopped walnuts and saute for a few minutes until they begin to toast and brown lightly. Add thyme leaves and spinach, stir to combine, cover and turn heat down to simmer. Cook for 2-3 minutes until spinach is wilted. Combine saute mixture with quinoa. Taste and add salt, pepper and fresh parsley.
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Divide filling among cooked squash halves. Serve as is or rewarm in the oven.