Gourd … Squash … Get it? Okay, maybe the pun is a little weak. But the dish sure isn’t!
Its name alone can get your mouth watering: Stuffed Squash Pilaf! Yummmm. This is one of those main dish recipes that even your friends/guests who “hate” healthy food will go nuts over! (Just don’t tell them it’s good for them …)
Stuffed Squash Pilaf
A warming pilaf set inside a seasonal squash makes for a beautiful centerpiece for your table — and for your social media posts!
Ingredients:
1 Kabocha or Hubbard Squash [6 lbs]
1/2 Cup Water
3/4 Cup Red or Rainbow Quinoa
3/4 Cup Water
3/4 Cup Low Sodium Vegetable Broth
1/2 Cup Chopped Red Onion
3/4 Cup Halved Brussel Sprouts
1/2 Cup Chopped Cauliflower
1/2 Cup Chopped White Turnip
3/4 Tsp Poultry Seasoning
1/2 Tsp Thyme
1/2 Tsp Rosemary
Steps:
1. Heat oven to 375 degrees F.
2. Cut squash in half, scoop out seeds.
3. Place in a pan with 2 inches of water
4. Bake for 45 minutes. The interior flesh should be fairly cooked. The cooking time may vary depending on the size and thickness of your squash.
While the squash is baking, you can make the stuffing:
1. In a heavy bottomed sauce pan, bring the quinoa, water and broth to a boil.
2. Turn to simmer and put on lid.
3. Let simmer 20 minutes or until all water is absorbed.
4. In a dry skillet, sear the onions, Brussels sprouts and turnip for 3 minutes, turning frequently.
5. Add cauliflower and continue to cook for 1 minute.
6. Add 1 tablespoon of water to prevent sticking.
7. Cook for another minute and then remove from heat.
8. In a large bowl fold the vegetables into the quinoa.
9. Scoop a little off the inside of the squash, chop and add to stuffing. You may need to make room inside the squash to hold more stuffing.
Put the two together:
1. Scoop stuffing into squash and bake for 30 minutes.
2. Remove from oven and garnish with pomegranate seeds to serve.
Makes 10 – 1-cup servings.
Copyright Marty Davey & E4 Diabetes Solutions, 2017. All rights reserved
If you like these recipes, please feel free to share with your loved ones!
With Gratitude,
E4 Diabetes Solutions Team