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Cook Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSquash2small delicata squash (12-14 ounces each), halved lengthwise and seeded¼teaspoonsalt¼teaspoonground pepperStuffing1cupwater plus 2 tablespoons, divided½cupquinoa⅛teaspoonsalt plus 1/4 teaspoon, divided2tablespoonsbutter, divided1 ½cupschopped leek (about 1 large), white and light green parts only1 ½teaspoonschopped fresh thyme or 1/2 teaspoon dried⅛teaspoonfreshly grated nutmeg⅓cupgolden raisins, coarsely chopped⅓cupcoarsely chopped hazelnuts, toasted2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
Squash
2small delicata squash (12-14 ounces each), halved lengthwise and seeded
¼teaspoonsalt
¼teaspoonground pepper
Stuffing
1cupwater plus 2 tablespoons, divided
½cupquinoa
⅛teaspoonsalt plus 1/4 teaspoon, divided
2tablespoonsbutter, divided
1 ½cupschopped leek (about 1 large), white and light green parts only
1 ½teaspoonschopped fresh thyme or 1/2 teaspoon dried
⅛teaspoonfreshly grated nutmeg
⅓cupgolden raisins, coarsely chopped
⅓cupcoarsely chopped hazelnuts, toasted
2tablespoonschopped fresh parsley
DirectionsTo prepare squash: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.Season insides of squash with 1/4 teaspoon salt and pepper and arrange cut-side down on the prepared pan. Bake the squash until the flesh is tender but the sides are not collapsing, 20 to 25 minutes total. Reduce oven temperature to 350 degrees .To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and 1/8 teaspoon salt in a small saucepan; bring to a boil over medium heat. Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek and the remaining 2 tablespoons water. Season with thyme, nutmeg and the remaining 1/4 teaspoon salt. Cover, reduce heat to low and cook, stirring occasionally, until the leek is tender but not brown, 8 to 10 minutes. Stir in raisins during the last 2 minutes.Stir the quinoa, hazelnuts and parsley into the leek mixture. Spoon the quinoa mixture into the squash halves, firmly packing as need. Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.Bake the squash until the stuffing is heated through, about 15 minutes.TipsMake Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day; reheat in a 350°F oven.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.Originally appeared: EatingWell Magazine, January/February 2016
Directions
To prepare squash: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.Season insides of squash with 1/4 teaspoon salt and pepper and arrange cut-side down on the prepared pan. Bake the squash until the flesh is tender but the sides are not collapsing, 20 to 25 minutes total. Reduce oven temperature to 350 degrees .To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and 1/8 teaspoon salt in a small saucepan; bring to a boil over medium heat. Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek and the remaining 2 tablespoons water. Season with thyme, nutmeg and the remaining 1/4 teaspoon salt. Cover, reduce heat to low and cook, stirring occasionally, until the leek is tender but not brown, 8 to 10 minutes. Stir in raisins during the last 2 minutes.Stir the quinoa, hazelnuts and parsley into the leek mixture. Spoon the quinoa mixture into the squash halves, firmly packing as need. Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.Bake the squash until the stuffing is heated through, about 15 minutes.TipsMake Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day; reheat in a 350°F oven.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
To prepare squash: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Season insides of squash with 1/4 teaspoon salt and pepper and arrange cut-side down on the prepared pan. Bake the squash until the flesh is tender but the sides are not collapsing, 20 to 25 minutes total. Reduce oven temperature to 350 degrees .
To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and 1/8 teaspoon salt in a small saucepan; bring to a boil over medium heat. Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek and the remaining 2 tablespoons water. Season with thyme, nutmeg and the remaining 1/4 teaspoon salt. Cover, reduce heat to low and cook, stirring occasionally, until the leek is tender but not brown, 8 to 10 minutes. Stir in raisins during the last 2 minutes.
Stir the quinoa, hazelnuts and parsley into the leek mixture. Spoon the quinoa mixture into the squash halves, firmly packing as need. Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.
Bake the squash until the stuffing is heated through, about 15 minutes.
Tips
Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day; reheat in a 350°F oven.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, January/February 2016
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Nutrition Facts(per serving)306Calories13gFat45gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
