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.

Notes

Source: https://www.tasteofhome.com/recipes/quinoa-stuffed-squash-boats/

Other recipes you may enjoy:

Cider Glazed Carrots

Herbed Garlic Potatoes

Quinoa Arancini

quinoa, squash, cranberries, pepitas
Side dishes, Main dishes
American

Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more