My first veggie box from Full Circle had a gorgeous winter squash tucked in it, it was so beautiful I didn’t want to eat only look at it.
But then on the other hand, the practical hand, I knew we needed to get on with it and eat it before it got knocked to the floor or ruined in some other horrid way. So today was the big day and my oh my was it delicious! I made this for lunch and we all enjoyed it.
My photos are going to be kinda sad for the next few weeks because of the severe lack of natural light, even at noon our skies are dim.
Vegetarian Stuffed Winter Squash
1 medium 4 pound winter squash-I think the one I had was a buttercup from Full Circle
1 teaspoon oil
salt and pepper
3 cups water
1 cup quinoa
2 cups chopped kale-from Full Circle
1 Tablespoon pesto
1 chopped tomato-optional
preheat oven to 350˚
wash the squash outside and then cut the top off, scoop the seeds out and save for toasting later
clean the squash out getting all the strings and such out
spread the inside of the squash with the oil and sprinkle with salt and pepper and set on a lined baking sheet, pop the squash in the oven to pre-bake until the quinoa is done
put the quinoa in a medium size pan and rinse under running water, rubbing between your hands to remove the bitter coating on the quinoa
rinse well and add the 3 cups of water
bring to a boil and reduce heat and cook until the water is mostly cooked off
then add the kale and the pesto
stir in the tomatoes if using
pull the squash out of the oven and fill with the quinoa mixture
continue baking for another 45 minutes or until a knife slips easily through the thickest part of the squash
to serve scoop the quinoa and the squash out together
Now if you happen to have a squash with a big cavity you can double the quiona OR add more veggies or both. Feta would have been and excellent addition, alas I’m out!
Peace and Love–