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Quinoa Stuffed Delicata Squash

This quinoa stuffed delicata squash can be served as a vegan or vegetarian main dish or as a side dish for the holidays parties.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course, Main Dish, Side Dish
Cuisine: American
Servings: 2 servings

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

Instructions

Bake the Delicata Squash:

  • 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:

  • 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:

  • 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.
  • 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.
  • To assemble: Fill the squash halves with the quinoa mixture and serve right away.
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