STUFFED DELICATA SQUASH RECIPE
With the end of summer approaching and early fall in the air, this easy plant based Stuffed Delicata Squash recipe is a seasonal treat. Delicata squash is one of my favorite vegetables and it makes a delicious, nutritious, and beautiful choice for an intimate meal for two or a large gathering. This dish is nutrient dense, yet surprisingly light with a wonderful balance of sweet and savory. If you’re a sweet potato lover (like my husband and I are), you will love this seasonal, soft and sweet squash.
INGREDIENTS
Serves 4 (1 stuffed “boat” per person)
2 Delicata squash (about 1 pound each), halved lengthwise and seeded
QUINOA
1 cup quinoa
2 tablespoons raisins
FILLING
1 peach, finely diced
1 pear, finely diced
2 cups arugula
1 large shallot, minced
2 garlic clove, minced
2 tablespoons chopped parsley
DRESSING
2 tablespoons extra-virgin olive oil
1/4 teaspoon smoked sea salt
Pinch of black pepper
1 tbsp. sherry or red wine vinegar
1 tbsp. apple cider vinegar
1/2 tsp. dijon mustard
Juice of 1 clementine or mandarin orange (can also add the rind)
1 tbsp. date nectar (can also use maple syrup)
PREPARATION
- Preheat the oven to 350 degrees.
- Trim the tops off the squash, cut them in half lengthwise, and remove all the seeds. Place the squash cut side down on a silicone mat (silpat) or baking sheet and roast for about 45 min. -1 hour, until tender.
- Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
- In a large bowl, prepare all the ingredients for the filling.
- In a small bowl, whisk the ingredients for the dressing.
- Add the dressing and the quinoa to the filling and toss well.
- With a spoon, gently fill the entire lengthwise center of each squash “boat” with the dressed quinoa and filling mix.
- Serve and enjoy!
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