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
- 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
- Preheat the oven to 200°C (400F)
- 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.
- 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.
- Roast the walnuts for about 10 minutes until fragrant.
- 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.
- 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.
- Stir the mixture into the cooked quinoa, add roughly chopped walnuts, chopped fresh parsley and season to taste.
- Stuff each of the squash with the mixture and place back into the oven for 10 more minutes to warm through before serving.
- 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