Tomato & Quinoa Stuffed Delicata Squash
Prep Time
Serves
Cooking Mode
2 medium delicata squash, cut in half lengthwise, seeded
2 tbsp maple syrup
2 tsp olive oil, plus more for greasing
1 medium onion, finely diced
½ cup quinoa
½ tsp salt
1 cup passata (strained tomato sauce)
¼ cup finely chopped parsley, plus extra for garnish
2 medium delicata squash, cut in half lengthwise, seeded
2 tbsp maple syrup
2 tsp olive oil, plus more for greasing
1 medium onion, finely diced
½ cup quinoa
½ tsp salt
1 cup passata (strained tomato sauce)
¼ cup finely chopped parsley, plus extra for garnish
Directions
1Preheat oven to 400°F (200°C) and grease a baking sheet. Place squash halves cut-side down on prepared baking sheet. Bake 40 min., or until tender. Remove from oven; turn flesh-side up. Brush squash cavities with maple syrup. Bake additional 10 min., cut-sides up.
2Meanwhile, in medium saucepan, heat oil over medium heat. Add onion and cook 3 to 4 min., until it starts to soften. Add 1 cup (250 mL) water; bring to a boil. Stir in quinoa and salt. Reduce heat to low and simmer, covered, 15 to 20 min., until water is absorbed. Fluff with fork. Gradually stir in enough passata (you might not use it all) until quinoa mixture is moist and can be mounded. Mix in parsley.
3Divide quinoa mixture into squash cavities. Bake about 10 min. to heat through. Sprinkle with extra parsley to serve.
Tips
1
Try substituting equal quantity of millet for quinoa. Acorn squash can be used instead of the delicata.
Disclaimer
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Personal Note
Personal Note
