Apple and Quinoa Stuffed Delicate Squash (gf, v)
These savory stuffed delicata squashes will blow away your guests! Delicatas are my favorite squashes and lend themselves well to be stuffed.
The skin of the delicata is tender than other squashes and is edible.
- 5 delicata squash halved lengthwise and deseeded
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tablespoons olive oil
- 1 large onion diced
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 2 teaspoons chopped fresh thyme
- 1 large honey crisp apple small diced
- 1/2 cup chopped walnuts
- 1 tablespoon apple cider vinegar
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
Brush the insides of squash with olive oil and season with salt.
Arrange cut-side down on the prepared pan. Bake the squash until tender, about 20 minutes. Reduce oven temperature to 350F.
Meanwhile, prepare the filling, in a medium saucepan over high heat, bring vegetable stock and the quinoa to a boil. Reduce the heat to low and simmer, for 15 minutes or until all the liquid has been absorbed. Cover, and steam for 10 minutes. Fluff with a fork and cool.
In a medium skillet over medium heat, add the oil, onions and salt. Sauté until translucent. Add pepper, thyme, garlic and ginger and sauté until fragrant, about 1 minute. Add apples and cook until slightly softened, about 3 minutes.
In a large mixing bowl, combine the walnuts, apple cider vinegar, quinoa and apple mixture. Spoon the quinoa mixture into the squash halves.
Bake the squash until the stuffing is heated through, about 15 minutes.