Saturday, February 6, 2010

Quinoa Stuffed Butternut Squash

Oops! I didn't realize when I posted Thursday there'd be two squash recipes in a row!

What can I say? We really like stuffed squash! Here are some featured on the blog in the past:

Spaghetti Squash Boats
Acorn Squash with Corn Pudding
Couscous Stuffed Acorn Squash
Brown Rice Stuffed Acorn Squash

Tonight's recipe used one of my favorite squash, Butternut and a revisit with the quinoa salad I made this summer.

1 small butternut squash
4 cups cooked quinoa (using vegetarian bouillon instead of water)
1 Tbsp olive oil
1 tsp Kosher salt
1/2 tsp pepper
1 small onion
1 elephant clove garlic
5 carrots
4 stalks celery
half head of cauliflower
head of broccoli

To begin, cut the butternut squash in half and using a spoon, scoop out the seeds and strands. Place in a microwave safe dish and cover. Microwave on high for 8-10 minutes. Let stand for 5-10 minutes. (Ordinarily I would bake this, but I started dinner very late tonight.)

Preheat the oven to 450°. Wash and cut all of the vegetables and place in a large bowl. Sprinkle the olive oil, salt, and pepper over top. Toss until everything is coated and pour out onto a baking pan. Bake for approximately 20 minutes until the vegetables are tender and beginning to brown.

Turn the roasted vegetables out into a large serving bowl.

Add the quinoa and toss gently to incorporate, taking care not to mush the vegetables.

Place the squash half on a plate and fill the cavity with a generous helping of the quinoa salad.

This meal is vegan and gluten free so could be safely served to most following a special diet! There will be about half of the quinoa salad for leftovers which are tasty served warm or cold!


Laura said...

I love butternut squash too! This looks fantastic, how do you rinse your quinoa without losing it down the sink?

Christina said...

Laura I had to google b/c I didn't know you were supposed to rinse quinoa - my directions said nothing!

Apparently the boxed ones are pre-rinsed for your convenience. Otherwise you can use a cheesecloth to soak/rinse the quinoa.

You learn something new everyday!

Christo Gonzales said...

believe it or not I have a butternut squash in the oven right this very minute - I was trying to think of a way to change it up a bit and this landed right in my lap - thanks

Ally's Sweet and Savory Eats said...

I'm wondering if my in-laws eat MIL has celiac disease, so this is something she should try! They often get in a rut and eat the sames things over and over...

Christina said...

You should ask Ally! Also they make quinoa flour which those w/ celiac disease can use in baked goods and to make pasta!

Sook said...

I love the way you presented this meal. Cute. :)

Simply Life said...

Oh I LOVE this combo of ingredients!

Anonymous said...

That looks absolutely delicious!! Hope you are having a great weekend!!

live pura vida said...

I love quinoa so much. There's a red quinoa that I usually mix with the white, but I ran out and haven't seen it in the couple of stores I looked. I need to go on a hunt...

A@ Please Don't Eat Me! said...

love this.. it looks so awesome!!! now tell me i did NOT inspire you to make this with my quinoa shrimp stuff?!?!?!! i take all the credit. lol

Allie (Live Laugh Eat) said...

You are on a squash rampage :) Gotta live it up before they go out of season!! Well, then you'll have summer squash, right?

I haven't had quinoa in forever--I wish I was having dinner at your place, Christina!! Ha. ha. ha.

A@ Please Don't Eat Me! said...

PS: i saw your email to sophia.. you are brilliant girlie!!!
: )

Jenn@slim-shoppin said...

What a healthy meal! I actually saw on some FOOD TV show that they baked the squash WITH the seeds in and then scooped out the seeds once its baked. I always scoop the seeds out first, but their suggestion was that it was easier once it was soft. I'm going to try that next time.

bj said...

I've scooped the seeds out both before and after cooking. It is easier for me AFTER the squash is cooked.