Just what is a delicata squash, you ask? It's a long, oval-shaped squash generally found in the winter months. Rest assured, any squash variety you prefer will work - acorn, butternut, etc.
I made this meal for a few vegan girlfriends which is why you'll see a large portion in the picture, but the recipe is still written for one. It was easy to transport and prepare because I made the stuffing ahead of time, and I got rave reviews from the girls!
Stuffed Delicata Squash
- 1 delicata squash, halved lengthwise and seeds scooped out
- 1/4 c. quinoa
- 2/3 c. vegetable stock or water
- 1/4 c. chopped bell pepper (I used red)
- 1/4 c. chopped onion
- 1/2 carrot, peeled and chopped
- 1/2 celery rib, chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 T. pine nuts
- 1/2 tsp. ground cinnamon
- handful of mint and cilantro, chopped
- salt, pepper, olive oil
Preheat the oven to 350 degrees.
Drizzle the flesh of the squash with oil and season it with salt and pepper. Place them on a baking sheet and transfer to the oven for 30 minutes. Meanwhile....
In a small pot, heat a light layer of oil. Add the onion, carrot, celery, and peppers, season them with salt, and let them soften for 5-6 minutes. Add in the coriander, cumin and cinnamon and stir so that the spices are coated in the oil. Set aside.
In another pot, heat the stock (season with salt if desired) and add the quinoa. Cook to one-two minutes shy of package instructions. Fluff with a fork and drain any excess liquid.
While the quinoa cooks, toast the pine nuts in a dry pan just until fragrant.
Mix the quinoa, pine nutes, and pepper mixture together and stir in the fresh herbs. Taste and season with salt and pepper to taste, keeping in mind you have seasoned the squash.
Remove the pan from the oven and scoop the mixture into the center of the squash. Return to the oven and bake for another 20-25 minutes.