This is the time for winter squash and all their wonderful flavors. These stuffed squashes would make for a pretty presentation on any holiday table, or simply enjoy anytime during the season for a flavorful and filling meal.
- 2 large or 3 small acorn or delicata squash
- maple syrup
- olive oil
- 1 cup quinoa, rinsed well
- 1 3/4 cup water
- 1/2 cup dried cranberries
- 1/2 cup pistachios
- 2 tablespoons finely minced shallot, optional
- mineral salt & freshly ground pepper to taste
- juice of 1 lemon
add complexity to the quinoa by adding one or more of the following to suit your taste:
- pinch red pepper flakes
- 1/2 cup chopped parsley (if your a mint fan, try 1/4 cup fresh mint)
- 1 – 2 teaspoons fresh thyme
- drizzle of olive oil
Preheat oven to 375 degrees F.
Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil and/or maple syrup. sprinkle with a bit of mineral salt. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
While squash is cooking add 1 3/4 cup water and 1 cup quinoa to a medium size pot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let set 15 minutes. Add pistachios, cranberries, shallots, salt, juice of lemon, and any other optional ingredients. Toss to combine.
Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
For the quinoa I used a blend of 1/2 cup white and 1/2 cup tri-color quinoa. Feel free to use all of one type or mix and match to your preference.
Seek out organic cranberries if possible. Unsweetened is best but can be hard to find. The ones I have here are from Trader Joe’s which are organic but sweetened.