Quinoa Stuffed Delicata Squash (Vegan recipe)

BM# 71: Week 2/ Day 1
Theme: Seasonal Special Produce — Winter Squash
Dish: Quinoa Stuffed Delicata Squash

We are starting a new week of blogging marathon today and my theme for this week is ‘Cooking with Seasonal Produce‘. There are quite a few amazing vegetables to pick from this time of the year, like cauliflower, broccoli, cranberries, brussels sprouts etc. I picked Winter Squash and I have 3 delicious recipes coming up. First up is a simple stuffed delicata squash recipe. Here are some of the winter squash available during this time of the year. During my initial days I wasn’t sure what to do with the squash and never bought them. Slowly I started buying butternut squash and pumpkin. But this is the first time I went all out and bought all these squash all at the same time.This was my first time I cooked with delicata squash, it has a much delicate skin than the other winter squash and can be eaten without peeling.First the squash is baked until tender and then stuffed with quinoa that is flavored with curry powder.Stuffing can be made with any grain of your choice. Brown rice or bulgur will be a great alternate here. I love adding dried cranberries for slight sweetness and a few almonds for crunch. This dish can be served as a vegan or vegetarian main dish or as a side dish for the holidays parties.

Lets check out what my fellow marathoners have cooked today for BM# 71.

Quinoa Stuffed Delicata Squash

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This quinoa stuffed delicata squash can be served as a vegan or vegetarian main dish or as a side dish for the holidays parties.

• Coursemain course, Main Dish, side dish
• Cuisineamerican

Servings	Prep Time
2 servings	10 minutes

Cook Time

45 minutes

Servings Prep Time 2 servings 10 minutes

Cook Time 45 minutes

Quinoa Stuffed Delicata Squash Yum Print Recipe This quinoa stuffed delicata squash can be served as a vegan or vegetarian main dish or as a side dish for the holidays parties. Coursemain course, Main Dish, side dish Cuisineamerican Servings Prep Time 2 servings 10 minutes Cook Time 45 minutes Servings Prep Time 2 servings 10 minutes Cook Time 45 minutes

Ingredients

• 1 Delicata Squash, halved lengthwise and deseeded
• ½ cup Quinoa, rinsed and drained I used a combination of white and red quinoa
• 1 Small Onion, finely chopped
• 2 Garlic cloves, finely minced
• 1 cup Cooked Chickpeas
• ¼ tsp Crushed Red Pepper
• 2 tbsp Sliced Almonds
• 2 tbsp Dried Cranberries
• 1 tsp curry powder
• ¼ tsp Ground Cumin
• To taste Salt Pepper
• 2 tbsp Parsley, finely chopped

Servings: servings

Instructions

Bake the Delicata Squash:

1. Preheat oven to 400°F. Drizzle olive oil on the squash halves and season with salt and pepper. Place them flesh side down in a baking pan. Bake for 25~30 minutes or until the squash is tender.

Cook Quinoa:

1. Combine quinoa, 1 cup of water and a pinch of salt in a saucepan; bring the mixture to a boil. Lower the heat and cook covered for 18~20 minutes or until the quinoa is cooked through. Set aside to cool.

Make the Stuffing:

1. Heat 2tsp Olive oil in a pan; add the onions, garlic and crushed red chili flakes. Cook till onions are translucent, about 3~4 minutes.
2. Add ground cumin, curry powder, chickpeas, salt and pepper; cook for 2~3 minutes. Stir in the almonds, dried cranberries and cooked quinoa. Mix well and turn off the heat.
3. To assemble: Fill the squash halves with the quinoa mixture and serve right away.

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