Quinoastuffedkabochasquash Recipes
QUINOA-STUFFED SQUASH BOATS
My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
QUINOA STUFFED KABOCHA SQUASH
Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber. It also contains the highest amount of cobalt among all the vegetables, which is essential to produce insulin, thus making kabocha diabetic-friendly. For more gluten-free, diabetic-friendly, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Pumpkin
Time 1h40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
- Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
- Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
- Preheat oven to 350°F/180°C degrees.
- In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
- Add mushrooms and sauté a little longer. Season with salt and pepper.
- Add cooked vegetables and raisins to the cooked quinoa and mix.
- Stuff the squash with the quinoa mixture and cover with the squash top.
- Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
- Infuse love and serve!
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- Preheat oven to 400°F. Drizzle a baking sheet with olive oil. Place kabocha halves flesh-side down onto the baking sheets and roast for about 25 minutes until fork-tender and slightly brown at the edges.
- Add a healthy drizzle of olive oil to a large saucepan or Dutch oven over medium-high heat. Add onions and garlic and let cook for a minute until soft and translucent. Add the greens and the artichokes and mix to combine, cooking for another minute until they begin to wilt. Add the stock, the quinoa, and a hearty pinch of salt and bring to a boil. Lower the heat to a simmer. Cover and cook for about 15 minutes until all of the liquid is absorbed (but the quinoa is still wet) and the germs have begun to spiral. Turn off the heat, place a dry paper towel between the pot and the lid, and let sit for at least 5 minutes. Fluff with a fork and season with salt and pepper before serving.
- Meanwhile, make the anchoïade. Place the shallot, garlic, and anchovies in a large mortar and pestle. Grind together until they form a paste. Transfer to a mixing bowl and add vinegar. While whisking, add the olive oil slowly to combine.
- To serve, scoop quinoa pilaf into the kabocha halves and drizzle over the anchoïade to your liking.
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