Quinoa Stuffed Delicata Squash

With winter squash in peak season, now is the ideal time to enjoy these versatile, nutritious gems. Delicata squash, with its pale yellow skin and green stripes, stands out among them. Its thin, edible skin means no peeling—simply slice, roast, and savor! Loaded with fiber, potassium and vitamin A, delicata squash is as nourishing as it is tasty. Try stuffing it for an impressive, satisfying meal; its hollow, tubular shape is perfect for hearty fillings like grains, beans, savory meats, nuts or vibrant vegetables. Once roasted, delicata squash can be stored in the fridge, ready to be reheated, stuffed and served the next day—great for effortless entertaining or meal prepping. When choosing squash, look for firm, unblemished ones and keep them in a cool, dry place.

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Servings: 0

Ingredients

• 1 large delicata squash washed and halved lengthwise
• 1/2 cup water for roasting squash
• 1 cup quinoa rinsed and drained
• 1 1/2 cups water or broth I used vegetable broth
• Pinch of Kosher salt
• 1 tablespoon extra-virgin olive oil
• 1/4 cup currants
• 1/4 cup pistachios roughly chopped
• Splash of balsamic vinegar optional

Instructions

• Pre-heat the oven to 375 degrees F. Scoop out the seeds using a spoon. Place the squash halves flesh side down in a baking dish and fill the dish with the water. The water should come 1/4 inch up the sides of the squash. Bake the squash until the flesh is tender, but the skin is still intact, about 25-30 minutes. Remove the tray from the oven and let the squash cool.
• Combine the quinoa, water or broth, salt, olive oil and currants in a medium sauce pan. Bring to a boil over medium heat. Reduce the heat to low, stir and cover the pot. Cook the quinoa for about 15 minutes or until the liquid is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Fluff the quinoa with a fork. Stir the pistachios into the quinoa. Spoon the quinoa mixture into the cavity of the squash halves. If you want to serve the dish hot, put the stuffed squash into the oven for 10 minutes to re-heat. Finish with a splash of good balsamic vinegar.

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