I bought some fabulous carnival squash at a local farm stand this past weekend. I decided to stuff them, and I haven't had quinoa in a while, so I wanted to use it.
The kids gobbled this up! To be honest, I was a little surprised. Pleasantly so! I love when that happens.
The carnival squash that I used are a variety of acorn squash, which are easier to find, so I wrote the recipe for acorn squash. I also used a mixture of red quinoa and regular quinoa. You could no doubt use either.
Curried Quinoa Stuffed Acorn Squash
4 acorn squash, halved and seeded
1 Tbsp olive oil
salt & pepper (to taste)
2 c dry quinoa
3 c vegetable broth
1/2 small zucchini, diced
1/2 small yellow squash, diced
1 can chick peas, drained and rinsed
1 Tbsp Teeny Tiny Spice Vindaloo (or other favorite curry spice mix)
1 Tbsp curry powder (more to taste)
1 tsp dried shallots (or a small onion, diced and sauteed along with the other veggies)
1/4 c raisins
1/4 c plain Cabot Greek Yogurt
Preheat oven to 400 F. Put the halves of the squash open side up on a large baking sheet. Brush each squash with a little olive oil, and then sprinkle with salt and pepper. Roast in the oven for 45 minutes before removing to stuff.
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| Toasting quinoa |
To make the stuffing, rinse and drain the quinoa. In a large saute pan over medium high heat, toast the quinoa for about 10 minutes, stirring often to make sure that it dries out from rinsing, and making sure that it doesn't burn.
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| Broth + Quinoa (before cooking) |
While the quinoa is cooking, saute the zucchini and squash in a little olive oil until softened. Add the chick peas and the dried shallot. Stir in the spices and the raisins.
Scoop the vegetable mixture into the quinoa. Add the yogurt and mix well.
When the squash has been roasting for 45 minutes, remove and stuff liberally with the quinoa mixture.
Return to the oven and continue roasting for 15 additional minutes. Serve and enjoy, scooping out the flesh of the squash while eating the filling.
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