To make up for my Stromboli post so close to all of those New Year’s resolutions to be healthier, workout, and eat with more thought, I have made you this awesome protein and veggie rich dish. I still have so many winter squash kicking around from the garden this past summer and we are on a squash cooking rampage, so what better than filling it with more veg and the best whole grain around, quinoa. This dish is vegan and dairy free, though I give some suggestions below for dressing up should you want to.
Quinoa & Veggie Stuffed Winter Squash. Makes 2-3 whole squash.
2-3 roasted winter squash (cooking instructions below, this varies slightly from my standard recipe)
1/2 C uncooked quinoa (cooking instructions below, I do this the day before to make for faster preparation the night of)
1 1/4 – 1 3/4 C water
1-2 T olive or coconut oil
4 oz broccoli, broken into small florets (you can use the stalks too, I freeze mine to use in soup later)
1 small red onion, diced
6 crimini or white mushrooms, diced
1 large carrot, quartered the long way and diced
1/4 t kosher salt
1/4 t fresh cracked black pepper
1/2 t dried thyme, crushed
2 cloves of garlic, finely chopped
1 T butter or non-dairy replacement, optional
Roast Squash Process
Preheat oven to 425. Cut squash in half and clean them. Place all squash cut side down on a baking sheet with sides. Fill sheet with water and place in the oven for 35 minutes. Start to work on the quinoa while this cooks, unless it is precooked, then get to work on the veggies.
Place quinoa and 1 1/4 cup water in a pan and bring to a boil. Boil for 15 minutes adding more water, a little at a time, if the grain gets too dry. Stir frequently while cooking. Cover and remove from heat. Allow to sit for 20 minutes or more. If making this ahead of time, refrigerate in an air tight container. Now get started on your veggies!
Preheat oil in a large skillet over medium heat. Add all of the veggies and spices expect the garlic. Sauté for 8 minutes (12-15 if you like your veg on the very soft side, I prefer mine to have some tooth to them), stirring frequently. Turn off heat and add garlic. Toss to mix and allow to sit for two minutes, stirring once. Toss with the quinoa.
When the squash is done, remove it from the oven and discard the cooking water. Place the squash cut side up, add 1/4 tablespoon of butter to each squash if you want, and fill with quinoa mixture. Reduce the oven to 350 degrees, put the squash back in the oven. Bake for 10-15 minutes, just to get everything good and warm (unless you added cheese, then go 15-20). Remove and serve.
Variations: Goat cheese, or any other cheese mixed in with quinoa and sprinkled on top. Served with your favorite pan gravy (this is how we had it…yum!).