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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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from dinner friday - /2009/09/25/dinner-friday-quinoa-stuffed-squash/ Ingredients:
4 small winter squash (sweet dumpling, buttercup, acorn) |
3 tablespoons olive oil |
1 onion, chopped |
1/2 cup chopped walnuts or 1/2 cup pine nuts |
1 -2 cup spinach (or kale or chard) |
1 cup cooked quinoa |
1 cup grated gruyere cheese |
Directions:
1. Pre-heat the oven to 375 degrees. Cut the tops off the squash and clean out seeds to make empty shells. Brush the squash with 1 tbsp olive oil, and place face-down in a baking dish. Roast for 20 minutes, or until the squash is just tender.
2. While the squash is roasting, saute the onion in the remaining olive oil until soft and brown, about 10 minutes. Add the nuts and roast for 2-3 minutes, then add greens and cook until they are wilted, but still bright green. Turn off the heat, add the cooked quinoa and stir through.
3. Take the squash out of the oven, turn over the shells and stuff with 1/4-1/2 cup of the filling, depending on how big your squash is. Sprinkle cheese over each serving. Return to the oven for another 20 minutes, until top is crisp and browned.
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