Quinoa Stuffed Butternut Squash
photo by stareyes58
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
2 stuffed squash halves
- Serves:
- 2
ingredients
- 1 butternut squash
- olive oil
- salt and pepper
- 2.46 ml cumin
- 2.46 ml coriander seed
- 2.46 ml nutmeg
- 2.46 ml paprika
- 1.23 ml cinnamon
- 14.79 ml orange juice concentrate
- 14.79 ml ginger
- 2 garlic cloves
- 1 bell pepper
- 1 carrot
- 1 stalk celery
- 1 red onion
- 118.29 ml quinoa, rinsed and drained
- cilantro leaf (optional)
- toasted almond (optional)
directions
- 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!
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Reviews
-
This was a very tasty dish. I liked the use of cinnamon and paprika as a curry. I was a little heavy on the paprika, but I like it, so it was very good. I was also heavy on the cumin as that is a favorite too. I used lemon instead of the orange juice, and I don't know if it made a difference or not.