Wednesday, October 9, 2013

Stuffed Squash


For this recipe, I used a heart of gold squash - although an acorn squash would work well too. The heart of gold squash is a winter squash that is a hybrid between a sweet dumpling squash and an acorn squash. The heart of gold squash has a cream colored skin with dark green stripes, while the inside of the squash is orange when ripe. The "stuffing" in this recipe is healthy, filling and rich with fall flavors!

Here are some heart of gold squash:


Here is a heart of gold squash after the seeds were scooped out:


Stuffed Squash

(Yields 2 servings)

Ingredients:

  • 1 medium heart of gold or acorn squash
  • 1/3 cup dry quinoa
  • 2/3 cup water
  • 1/4 cup green onion, sliced
  • 2 Tbsp. fresh sage, chopped
  • 2 Tbsp. fresh thyme
  • 1/4 cup walnuts, chopped and toasted
  • 1/4 cup lima beans
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste

Directions:
  1. Preheat the oven to 350°F. 
  2. Cut squash in half widthwise. Scoop out the seeds and discard
  3. Place squash, cut side down, onto a baking sheet. Pour 1/4 inch of water onto the baking sheet. Place baking sheet into the oven for 30-50 minutes or until a knife can be inserted into the squash flesh with little resistance (my squash cooked in 40 minutes)
  4. While the squash is in the oven, cook the quinoa. Heat a small pot over medium-high heat. Once hot, add olive oil (enough to coat pot). Add quinoa and toast for 1-2 minutes. Next, add the water and bring to a boil. Once boiling, reduce heat, cover the pot, and simmer for 15 minutes. 
  5. While the quinoa is cooking, heat a small pan over low heat. Add chopped walnuts and toast them for 3-5 minutes, until lightly browned. Be very careful not to burn them!!! Once toasted, remove to a bowl and set aside
  6. When quinoa is cooked, stir in green onion, sage, thyme, toasted walnuts and lima beans. Cover and let sit for 5 minutes
  7. When squash is done, scoop the quinoa mixture into the squash halves. Top with Parmesan cheese 


And here it is:


Enjoy and thanks for reading!
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