Quinoa Stuffed Butternut Squash Recipes

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

QUINOA-STUFFED ROASTED SQUASH

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

QUINOA-STUFFED BUTTERNUT SQUASH

Steps:

• This recipe is all about roasted butternut squash, feta cheese, greens & quinoa but check out our tips to adapt the filling to whatever you have on hand in your fridge and pantry. Start with your butternut squash: Then, make sure you're on a stable cutting board with a sharp chef's knife, and cut it in half. Now, it's time to roast it. Put the squash skin-side down on a baking sheet or oven-proof dish. Scoop out the seeds and save those to be roasted later. Drizzle the squash generously with olive oil, salt and pepper. Sprinkle some cinnamon overtop if you have it, or another spice you have on hand (paprika, chili powder and dried herbs would be great options). Bake at 350°F until the squash is pretty tender when you prick it with a fork, about 30 minutes. While the squash is roasting, make your filling. You'll need a bit more or less depending on the size of your squash, so aim for a bit more and save any leftovers to enjoy as a salad for another meal. To make the filling, combine a couple handfuls of broccoli chopped in small pieces, a small handful of dried currants, and a handful of crumbled feta cheese. To that, add about 1 cup of cooked quinoa. This recipe is incredibly versatile when it comes to the filling, so play around with what you have on hand or what needs to be used up in your fridge or pantry. The key to the deliciousness here is to combine a veg, a grain, some salty cheese and dried fruit. Here are a quick list of substitutes that would be equally tasty if you want to switch it up: - For the veg: we've used broccoli, but diced peppers, zucchini or cherry tomatoes would work as well. - For the grain: we've used quinoa (actually a seed..!) but you could use farro, couscous, orzo or even rice. Just make sure it's cooked before adding it to the other filling ingredients. - For the cheese: we've used feta cheese, but you could opt for shredded mozzarella cheese, crumbled ricotta or goat cheese, or even cottage cheese. - For the dried fruit: we've used currants, but you could use cranberries, cherries or chopped apricots or dates. Now, that your filling is done, scoop out the flesh from your butternut squash, leaving a small border on the sides and bottom so it keeps its shape. You can now chop up the scooped flesh and add it your filling. Season the lot with olive oil, salt and pepper and a generous splash of vinegar (red wine, apple cider or sherry). Scoop your filling into the butternut, lightly packing and mounding it. Now it's back to the oven for another 35 minutes or so, or until the butternut squash is completely soft, and the top is lightly golden.

QUINOA STUFFED BUTTERNUT SQUASH

Steps:

• Roast the squash:.
• Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
• Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
• Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
• Make the quinoa:.
• Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
• Make the veggies:.
• Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
• Assemble:.
• Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
• Enjoy!

QUINOA STUFFING

Steps:

• Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

QUINOA-STUFFED SQUASH BOATS

Steps:

• Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.