Halved delicata squash filled with quinoa, veggies, and aromatic herbs for a vibrant, plant-based main course.
# Components:
→ Squash Preparation
01 - 2 medium delicata squash, halved lengthwise and seeds removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Stuffing
05 - 1 cup uncooked quinoa, rinsed
06 - 2 cups vegetable broth
07 - 1 tablespoon olive oil
08 - 1 small yellow onion, finely chopped
09 - 2 garlic cloves, minced
10 - 1 small red bell pepper, diced
11 - 1 small zucchini, diced
12 - 1/2 cup dried cranberries
13 - 1/3 cup toasted pecans or walnuts, chopped
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon ground cinnamon
17 - 1/4 cup chopped fresh parsley
18 - Salt and ground black pepper to taste
→ Optional Garnish
19 - Chopped fresh parsley
20 - Pomegranate seeds
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Brush cut sides of delicata squash with olive oil and sprinkle with salt and pepper. Arrange squash cut-side down on the lined baking sheet. Roast for 25 to 30 minutes until flesh is tender but shells remain intact.
03 - As squash roasts, combine quinoa with vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff quinoa with a fork.
04 - In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3 minutes until soft. Stir in minced garlic and cook for 1 minute.
05 - Add diced red bell pepper and zucchini to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until vegetables are just tender.
06 - Add cooked quinoa, dried cranberries, chopped nuts, ground cumin, smoked paprika, and ground cinnamon to the vegetable mixture. Stir thoroughly and heat for 2 minutes. Remove skillet from heat and incorporate chopped parsley. Adjust seasoning with salt and black pepper.
07 - Turn roasted squash halves cut-side up. Generously fill cavities with the prepared quinoa stuffing. Return baking sheet to oven and bake for 10 additional minutes.
08 - Serve warm, garnished with extra chopped parsley or pomegranate seeds as desired.
