Quinoa Stuffed Squash
Very tasty and healthy way to use different squash types. I used butternut squash, but you can use acorn or other medium to large squash with a shell casing.
Very tasty and healthy way to use different squash types. I used butternut squash, but you can use acorn or other medium to large squash with a shell casing.
- Carbohydrate 109.064331670034 g
- Cholesterol 37.422 mg
- Fat 10.9179504713805 g
- Fiber 14.6286945951516 g
- Protein 25.0864542760942 g
- Saturated Fat 2.18728824713805 g
- Serving Size 1 1 Serving (768g)
- Sodium 1186.71717710438 mg
- Sugar 94.4356370748819 g
- Trans Fat 1.10036115151515 g
- Calories 602 calories
Step-by-step
- cut in half, scoop out seeds and strings and bake upside down on cookie sheet for 45 min. cool (this can be done a day or more ahead of time). When cool, scoop out the insides carefully, make cross-cuts (not all the way through) and use a spoon to get the squash out of the shell. Reserve shells, handle carefully. Place shells in a 13x9 or appropriate sized pan.
- Remove meat from casings and sauté in skillet with onion and garlic. When browned almost done, add ginger and salt and pepper to taste.
- Cook Quinoa in broth, when comes to a boil, add mushrooms and corn. Cook until done, around 20 min.
- In large bowl combine squash chunks, quinoa mix and meat from skillet. Stir gently and taste for saltiness, if more salt or pepper is needed, add this now. spoon into the shells, bake 350 degrees for around 30 minutes.
Crisp edges yield to a yielding, sweet interior where roasted squash flesh meets the distinct, slight crunch of individual quinoa grains. Managing moisture is the central challenge when combining wet roasted vegetables with grains.
- Bake the butternut squash halves face-down on a rimmed baking sheet at 400 degrees Fahrenheit until the skin yields completely to pressure, ensuring the structural shell remains intact.
- Rinse the raw quinoa thoroughly in a fine-mesh sieve before cooking to remove saponins, which impart a bitter taste and gummy mouthfeel.
- Simmer the quinoa directly in chicken or vegetable broth alongside chopped mushrooms and frozen corn for twenty minutes, allowing the starches to absorb savory depth without becoming waterlogged.
- Store assembled halves covered in the refrigerator for up to three days, as the flavors meld and the grain firms further upon chilling.
Reheat individual portions in a 350 degree oven until the internal temperature reaches 165 degrees Fahrenheit. Proper cooling prevents the delicate outer casing from tearing during the second baking phase.
