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- Makes 6 stuffed squash and 2 cups sauce
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As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole seasoning in the stuffing and a drizzle of zesty tomato sauce add a punch of festive flavor and color.
Ingredients
- 3 medium Delicata squash, halved crosswise and cored (about 4½ pounds)
- 1½ medium onions, cut into ¼-inch pieces (3 cups)
- 1 fennel bulb, chopped (2 cups)
- 1 red bell pepper, cut into ¼-inch dice (1 cup)
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon mild Creole spice mix
- 1 15-ounce can low-sodium fire-roasted diced tomatoes
- 2 cups cooked quinoa
- 1 15-ounce can white beans, rinsed and drained
- 2 tablespoons finely chopped fresh cilantro, divided
- 1 tablespoon white wine vinegar
- ½ teaspoon sea salt
- ⅛ teaspoon white or black pepper
- 1 tablespoon nutritional yeast
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Trim the end of each squash half so that they can sit flat when stuffed. Place the halves cut-side-down on the prepared baking sheet and bake for 30 minutes, or until a fork can easily pierce the skin. Set aside.
- In a skillet over medium heat, sauté the onions, fennel, bell pepper, garlic, cumin, and Creole spice mix for 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to keep vegetables from sticking to the skillet.
- In a blender, combine the tomatoes and ½ cup of the sautéed vegetables; blend into a smooth sauce. Transfer to a small pan and add 1 cup of water. Bring sauce to a boil, reduce heat, and simmer for 10 minutes to thicken.
- Meanwhile, add the quinoa, beans, 1 tablespoon of the cilantro, the vinegar, salt, and pepper to the remaining sauteed vegetables in the skillet. Taste and adjust seasoning.
- To assemble, flip squash cups cut-sides-up on baking sheet and fill each with ¾ cup stuffing. Spoon 2 tablespoons tomato sauce over each stuffed squash. (Reserve remaining sauce for serving.)
- Bake 20 minutes, or until squashes are brown around the edges.
- To serve, arrange stuffed squashes on a platter or individual plates and top each with ¼ cup tomato sauce. Sprinkle with nutritional yeast and remaining cilantro. Serve immediately.
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Comments (1)
(5 from 2 votes)I just finished making this recipe. The delicata was tasty, and I'll be glad to make this for company.