Quinoa Stuffed Squash With Walnuts And Pomegranate (Gluten-Free & Vegan)

Quinoa Stuffed Squash With Walnuts And Pomegranate
(Gluten-Free & Vegan)

The temperature has finally dropped a little bit – meaning – IT’S FALL YA’LL! With fall comes those deliciously comforting food favorites found at Thanksgiving, Christmas, and other holiday celebrations. Add this one to the list for a festive touch on the table that is as pretty as it is scrumptious!

Serves: 6 servings

INGREDIENTS

• • 6 mini winter squashes
  • 250g quinoa ( 1½ cups)
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • 5 thyme sprigs
  • ½tsp oregano
  • sea salt & pepper
  • 240g cooked aduki beans, optional (1½ cup)
  • 75g walnuts, toasted (2/3 cup)
  • small bunch fresh parsley, chopped
  • pomegranate seeds to serve
  • For the squash seeds:
  • thyme & oregano
  • sea salt
  • paprika or cayenne pepper (optional)
  • olive oil

INSTRUCTIONS

1. 1. Preheat the oven to 200°C (400F)
   2. Wash the squash and cut about ¼ to ⅓ from the top to make a lid. Scoop out all of the seeds and save to use later. Rub the outside and the inside with little olive or coconut oil and season with sea salt. Place onto a baking tray with the lids on and bake for 40-45 minutes until soft when pierced with a fork.
   3. Separate the seeds from the fleshy part (very fiddly) and rinse in warm water. Pat dry and place onto a baking tray. Toss with little olive or coconut oil, thyme, oregano, sea salt and pepper and roast for about 20-25 minutes until slightly brown and crispy.
   4. Roast the walnuts for about 10 minutes until fragrant.
   5. Measure 1½ cup of quinoa, place into a mesh strainer and rinse under running water. Place into medium pot and cover with 2¼ cup water. (1½ times the volume of quinoa) Bring to boil, cover with lid and simmer on a low heat until all of the water has been absorbed. Leave to stand for 10 minutes covered and fluff up with fork.
   6. In a medium pan heat 2tbsp of olive or coconut oil, add chopped onion and celery and saute for about 5 minutes, add garlic, thyme and oregano and cook for 5 more minutes. Stir in aduki beans if using and season with sea salt and black pepper.
   7. Stir the mixture into the cooked quinoa, add roughly chopped walnuts, chopped fresh parsley and season to taste.
   8. Stuff each of the squash with the mixture and place back into the oven for 10 more minutes to warm through before serving.
   9. Top with pomegranate, fresh parsley, thyme and freshly roasted squash seeds and ENJOY!

Recipe from https://nirvanacakery.com/quinoa-stuffed-squash/
Author: Hana Mendes, Nirvana Cakery