Squash is good, but stuffed squash is better. Veggies within veggies, how could it NOT be good?! And, I took it a step further by adding quinoa to those veggie stuffed veggies. Chop, cook, stuff, bake...and thank me later. Here's how you do it.
Curried Quinoa Stuffed Squash
Prep Time: 20 minutes // Cook Time: 10 minutes
Ingredients (Serves 2 + extra stuffing)
Veggies For Stuffing:
- 1 medium acorn squash, cut in half and deseeded
- 1 medium sweet potato, diced
- 20 brussel sprouts, cut in half
- 1 sweet onion, diced
- 1 head broccoli, chopped
- 1/2 cup red quinoa
- 1 1/2 cups quinoa
- 3 cups water or vegetable broth
- 3 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 cup vegetable broth (added after cooked with spices)
Preheat oven to 350 and get two baking trays.
Prepare first three ingredients for quinoa, by rinsing quinoa, placing in pot, bring to a boil, reduce heat and cover until fluffy.
Start by halving and deseeding squash, brushing sliced side with some olive oil, place face down and place in oven for 15-20 minutes.
Cut up vegetables for stuffing and place on baking tray; coat with olive oil, and salt and pepper. Place in oven and bake for 20 minutes.
While those bake, take cooked quinoa and add remaining ingredients (spices and additional vegetable broth).
Once veggies are cooked, add to prepared quinoa, and place quinoa stuffing in squash.
Put back in oven for additional 10 minutes, then serve.
Don't be sad once the stuffed squash is gone because you'll have plenty of quinoa and veg leftover. Buy another squash, repeat the process and everything will be ok. And then invite me over for dinner. So you can thank me, you know?
What are some fun other things you like to stuff?! (Minus turkey for me, because that's a given!)