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Delicata Squash with Quinoa-Pecan Stuffing2 cups vegetable broth
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Servings: 6
Author: Michelle Babb, MS, RD
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.