This recipe has a couple of steps, but luckily, each step is easy, and the outcome is unbelievably delicious.
Here's what you'll need:
3 cups prepared quinoa
Two winter squash, halved
olive oil
salt and pepper
1 cup of mushrooms, white or baby Bella, finely chopped
1/2 yellow onion, small dice
2 large cloves of garlic, minced or crushed
1/2 cup of chopped walnuts (optional)
parsley for garnish (optional)
Preheat the oven to 400° F
Cut the squash in half from the stem to the bottom. Remove the seeds, drizzle each half with olive oil, and season with salt and pepper. Place each half, cut side up, onto a lined baking sheet and bake for 45 minutes to 1 hour until the flesh is fork-tender.
Meanwhile, prepare the quinoa.
Combine one cup of quinoa - any color- in a medium-sized pot with 2 cups of low-sodium vegetable broth. Bring the quinoa to a boil, cover it, and reduce the heat to low. Simmer for 12 to 15 minutes. Remove the pot from the heat and let it sit covered for 10 minutes—fluff with a fork.
Next, heat a large skillet over medium heat and add the olive oil. Add the onion and cook until translucent. Add the mushrooms and continue to cook, stirring continuously, until they turn golden brown, 3 to 5 minutes more. Next, stir in the garlic and cook for 1 to 2 minutes more. Finally, remove the skillet from the heat and stir in the quinoa. Add the walnuts, if using, and season to taste with salt and pepper.
Next, divide the quinoa stuffing evenly between the four halves of the squash. Depending on the size of your squash, you might have extra stuffing. If so, place it in a serving dish and serve it on the side, or save it for another occasion.
Cover the stuffed squash loosely with foil and return it to the oven for 10 to 15 minutes until heated.
Note: If you are not a fan of mushrooms, try swapping them out for chic peas, seitan, or prepared tempeh.
