I love vegetarian dishes that feel hearty enough to make you forget that you’re not eating meat. This is one of those dishes. The quinoa stuffing, dressed up with pecans and seasoned with sage, is reminiscent of a Thanksgiving meal. The delicata squash is the perfect reservoir for the quinoa filling. It lends a sweet, rich flavor and a meaty texture, plus the skin is tender enough to make the entire container edible.
- 1 cup quinoa rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1 small onion diced
- ¾ cup chopped cremini mushrooms
- 1 carrot shredded
- 1 red bell pepper chopped
- 1 clove garlic minced
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- ½ cup finely chopped pecans
- 2 teaspoons sea salt
- 3 medium delicata squash halved lengthwise
In a medium saucepan over medium-high heat, combine the broth and quinoa and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes without stirring. Fluff with a fork and let cool for about 5 minutes.
Preheat the oven to 350 degrees F.
In a large sauté pan over medium heat, add the oil and onion and sauté until translucent, about 5 minutes. Stir in the mushrooms and sauté for 2 minutes. Add the carrot, bell pepper, garlic, sage, and oregano and sauté for another 3 minutes. Stir in the quinoa, pecans, and salt.
Scoop the seeds and stringy pulp out of the squash halves. Arrange the squashes cut side up in shallow baking dish and generously fill them with the quinoa stuffing. Cover the dish with foil and bake for 25 to 30 minutes, or until the squashes are tender.