A friend of mine works at a pretty sweet job doing important things which I know nothing about. What I do know is that the cafeteria food is borderline gourmet and when he tells me what he eats for lunch I get very jealous. Then I steal the idea and try to make my own version. Keep in mind, I don’t actually get to sample this food he’s enjoying. I just get to imagine what it must taste like. It’s quite likely my version doesn’t even come close to looking/tasting the same as the original.
But, as long as it tastes good who really cares, right?
And trust me, it tastes good.
Why didn’t I just call this Stuffed Squash? Why did I have to give this such a stupid long name? Good question. I have no clue. But maybe because what if the next stuffed squash dish I make is different? Then what? Stuffed Squash II sounds lame.
I’d also like to discuss a bit more in depth about squashes and which squashes would work the best to stuff. (Because I’m obviously a nerd.)
I think the best squashes to stuff are round(ish) shaped winter squashes. You don’t want the squash to be too big because then it would throw off the squash-to-stuffing ratio. If you’ve got a giant garden zucchini that would work too with the seedy part scooped out and made into a ‘boat’. (Yes, I know zucchini is a summer squash.)
So, in summary, use acorn or kabocha squash. Or use whatever you have on hand and hope for the best. I wrote this recipe using kabocha squash.
- 2 kabocha squash
- 1 cup organic quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced finely
- 2 cloves garlic, minced
- ½ lb fresh mushrooms, chopped
- 1-2 sprigs fresh thyme (or ½ teaspoon dried)
- 3 -4 cups fresh baby spinach
- ½ cup toasted pine nuts
- Salt and pepper, to taste
- Preheat oven to 350F.
- Cut each squash in half lengthwise and scoop out seeds.
- Place squash on a parchment lined baking sheet, cut side down.
- Bake for 20 minutes until just barely fork tender. Do not overbake.
- In a medium saucepan bring vegetable broth to a boil. Add quinoa and reduce heat to low, cover and let simmer for 15 minutes until all liquid is absorbed.
- Meanwhile, heat olive oil in a skillet over medium heat. Saute onion and garlic in oil until softened.
- Add mushrooms to the skillet and allow to cook until mushrooms are browned, about 5-7 minutes.
- Add fresh spinach and cook until wilted.
- Season with thyme, salt and pepper.
- Toast pine nuts in a dry skillet until just browned. Add to the spinach-mushroom mixture.
- Fold in cooked quinoa and check for seasonings.
- Stuff into squash halves and return to oven for 5-10 more minutes to finish cooking the squash.
Mmmm…squash. I love squash! This one is also going on my to-try list.
I used kale instead of spinach (I had it on hand) and left out the pine nuts. It was delicious! I can’t even tell I’m eating something gluten free and vegan…
Mmmm I love kale! I’m glad you enjoyed this recipe.
Tried it and loved it. Used Acorn squash sprinkled a little Parmesan cheese on top. Yum!
So glad you loved it! Thanks for sharing.
Absolutely YUM! Thank you for this recipe!!!
You’re welcome Christina! Thanks for stopping by to share that!