Organic Recipe Friday #1: Quinoa-Stuffed Delicata Squash

Winter Squash: Take One

One of the joys of autumn eating is winter squash. From butternut to spaghetti to pumpkin to acorn to Kabocha to hubbard to ambercup, winter squash vary widely and can be prepared in many ways. While pumpkin pie might be the first thing that comes to mind, there are plenty of main-course dishes that star winter squash. In the coming weeks, I’ll be cooking several winter squash in different ways. First up, is the slender, striped delicate. Because you can eat the skin, it’s a great candidate for stuffing

Serves 6-8

• 3 medium delicata squash, halved lengthwise and seeded
• 1 cup quinoa
• 1/4 cup dried cranberries
• 2 cups water or vegetable stock
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 tablespoon ginger, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• Dash of nutmeg
• Dash of cinnamon
• 2 tablespoons cilantro, chopped

Preheat oven to 350. Place squash cut side up in a baking dish. Pour in water to a depth of a quarter inch. Bake for about 30 minutes, until squash is soft. Pour out water.

In a medium pot, bring vegetable stock or water to a boil. Add quinoa and cranberries, cover and reduce heat to low flame. Cook for 15 minutes, until all water is absorbed.

Heat oil in a wok. Add onion and sauté until translucent. Add ginger and garlic. Cook for a few minutes then add bell pepper and spices. Cook until pepper starts to soften. Remove from heat and stir in quinoa.

Stuff squash with quinoa mixture. Bake for 15 to 20 minutes, until quinoa starts turning golden brown. Top each serving with cilantro.

Photo Credit: Flickr CC User (and author) bornOKthefirsttime