Quinoa-Stuffed Delicata Squash

With its pretty striped skin and uniform shape, delicata squash is a beautiful vessel for serving up this healthy quinoa stuffing. Serve this recipe as a stunning side dish or a vegetarian main with a big leafy green salad alongside.

Prep/Cook Time: 1 Hour 15 Minutes, Servings: 4

Ingredients

Squash

• 2 small delicata squash (12-14 ounces each), halved lengthwise and seeded
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Stuffing

• 1 cup water plus 2 tablespoons, divided
• ½ cup quinoa
• ⅛ teaspoon salt plus ¼ teaspoon, divided
• 2 tablespoons butter, divided
• 1½ cups chopped leek (about 1 large), white and light green parts only
• 1½ teaspoons chopped fresh thyme or ½ teaspoon dried
• ⅛ teaspoon freshly grated nutmeg
• ⅓ cup golden raisins, coarsely chopped
• ⅓ cup coarsely chopped hazelnuts, toasted
• 2 tablespoons chopped fresh parsley

Directions

1. To prepare squash: Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Season insides of squash with ¼ teaspoon salt and pepper and arrange cut-side down on the prepared pan. Bake the squash until the flesh is tender but the sides are not collapsing, 20 to 25 minutes total. Reduce oven temperature to 350°.
3. To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and ⅛ teaspoon salt in a small saucepan; bring to a boil over medium heat. Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.
4. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek and the remaining 2 tablespoons water. Season with thyme, nutmeg and the remaining ¼ teaspoon salt. Cover, reduce heat to low and cook, stirring occasionally, until the leek is tender but not brown, 8 to 10 minutes. Stir in raisins during the last 2 minutes.
5. Stir the quinoa, hazelnuts and parsley into the leek mixture. Spoon the quinoa mixture into the squash halves, firmly packing as need. Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.
6. Bake the squash until the stuffing is heated through, about 15 minutes.

Nutritional Information

Per Serving: 305 calories; 13 g fat (4 g sat, 6 g mono); 15 mg cholesterol; 45 g carbohydrate; 0 g added sugars; 13 g total sugars; 7 g protein; 8 g fiber; 382 mg sodium; 762 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.

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