Skip to main content

Quinoa Stuffed Squash Boats

Welcome to Holiday Side Dishes Week! I often prefer the side dishes over the main dish when it comes to holiday eating, is that strange? My guys will eat the same thing over and over for all the big holidays, but I've been trying to shake it up a bit with some new things.

Squash has been my go-to this fall.  There are just so many kinds available right now.  I stopped by the local farm and they had some beautiful delicata, so I grabbed it up.  A quick search for recipes on the Taste of Home site led me to these Quinoa Stuffed Squash Boats from Lauren K.


I made only one change to the recipe, and that was to omit the cheese because I forgot to buy it. Nothing else I had on hand seemed like a good fit.  It was still delicious.   I loved the sweetness from the dried cranberries, and the crunch from the pepitas.

It was great the day of, and it also froze and reheated great, which is pretty awesome around the holidays when I'm always looking to save time.  If you can't get your hands on the delicata, it would be great in butternut or acorn squash too.


Thank you so much to Heather for hosting, and to all of the other #FestiveFoodies for sharing their #HolidaySideDishes! You can see what they're serving up by using the links at the bottom of the post.


Quinoa Stuffed Squash Boats

Quinoa Stuffed Squash Boats

ingredients:

  • 4 delicata squash (about 12 ounces each)
  • 3 teaspoons olive oil, divided
  • 1/8 teaspoon pepper
  • 1 teaspoon salt, divided
  • 1 1/2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 can chickpeas or garbanzo beans (15 ounces) rinsed and drained
  • 1/4 cup dried cranberries
  • 1 green onion, thinly sliced
  • 1 teaspoon minced fresh sage (used dried)
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup crumbled goat cheese (omitted)
  • 1/4 cup salted pumpkin seeds or pepitas, toasted

instructions:

  1. Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake 15-20 minutes or until tender.
  2. Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
  3. Stir in chickpeas, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Source: https://www.tasteofhome.com/recipes/quinoa-stuffed-squash-boats/
quinoa, squash, cranberries, pepitas
Side dishes, Main dishes
American
Created using The Recipes Generator

Comments

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another