MORE SQUASH! That’s what winter makes me yell to the people. And by the people I mean myself as I gorge on endless variations of this delicious winter vegetable. This was inspired by a quinoa stuffed squash that I had read about a while back and had been meaning to try. I also love it because it works with my laziness in not peeling the squash which can be a pain in the ass.
This is a vegan version, but you could also add some cheese over the top when you put the squash back in the oven for the final baking round. Each squash half is enough for two people. There is no real clean way to split it in two so I would recommend just digging in and sharing the plate with your friend, family member, couch surfer or cat.
The toasted pepitas (pumkin seeds) add a nice crunch to the quinoa. You could also use almond slivers or pistachios if you prefer.
Let me know what you think in the comments!
Acorn Squash Stuffed with Quinoa
- 1 acorn squash cut in half and seeded
- 1 tbsp olive oil
- 2 cups quinoa cooked in veggie broth
- 1/2 tbsp natural butter spead
- 1/2 cup carrots blanched, multi color preferred
- 1/4 cup basil chiffonade, loosely packed
- 3 tbsp chives chopped
- 1/4 cup lemon juice about 1/2 a lemon
- 1/2 cup pepitas toasted
- salt and pepper to taste
Preheat oven to 400 degrees. Cut squash in half and remove the seeds. Drizzle 1/2 tablespoon olive oil between the squash halves. Add salt and pepper.
Bake squash for 45 minutes or until fork tender. While the squash is baking, Heat a pot of water to a boil and cook carrots for 3 minutes then immediately strain and run cold water to stop the cooking.
While baking combine quinoa and butter in a large mixing bowl. Mix in carrots, toasted pepitas, chives, basil, lemon juice and remaining olive oil.
Remove squash from the oven and fill the inside with the quinoa mixture.
Place the squash stuffed with the quinoa back into the oven and cook for another 10-15 minutes. Serve immediately.