STUFFED DELICATA SQUASH
Delicate squash boats filled with sautéed spinach, apples, and raisins is a delicious vegetarian main dish everyone will love. The stuffing is made while the squash roasts so that the total time to make this recipe is 25 minutes.
Provided by The Wimpy Vegetarian
Categories Vegetarian Main Dish Vegetarian Side
Time 25m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Cook the quinoa if you don't have any on hand.
- Slice off the ends of the delicata squash, and slice in half, lengthwise. Using a spoon, scrape out the pulp and seeds so that you have 4 squash 'boats'. Place on a baking sheet facing up, and lightly oil with 1 tablespoon olive oil, and sprinkle with 1/8 teaspoon of chipotle chili powder and 1/4 teaspoon salt. Roast for 25 - 30 minutes, or until tender.
- Add the remaining 2 tablespoons olive oil to a large skillet over medium heat, and sauté the Serrano chili, shallots, and apple until everything is softened, about 10 minutes. Add the tofu, raisins, sage, cinnamon, the remaining salt, and pepper, and continue to cook for 5 minutes while stirring with a wooden spoon.
- Add the lemon juice and spinach leaves. Using tongs, move the spinach around, gently tossing it with the other ingredients in the pan. In less than 5 minutes, the spinach should be wilted. Add the quinoa and cheese, and toss.
- When the delicata squash is tender, spoon the filling into each scooped out cavity. If the filling has cooled, slide the filled squash back into the oven for a few minutes to reheat.
- Serve with a sprinkle of chopped parsley and roasted pumpkin seeds. The squash can be served whole or sliced into 3" wide crescents.
Nutrition Facts : Calories 394.4 kcal, Carbohydrate 58.3 g, Protein 11.6 g, Fat 15.7 g, SaturatedFat 3 g, Cholesterol 5.5 mg, Sodium 551 mg, Fiber 8.1 g, Sugar 24.9 g, UnsaturatedFat 12 g, ServingSize 1 serving
QUINOA STUFFED ZUCCHINI BOATS
The table will be delighted when you serve these zucchini "boats" filled with a savoury stuffing. A mouth-watering change from your regular vegetable side dishes and you can impress your guests by using zucchini and tomatoes straight from your garden!
Provided by Mary Jenny
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.
- In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add ½ cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.
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