Saturday, November 17, 2007

Stuffed Squash

Good idea, bad idea, great idea. That's how my stuff squash idea worked out this morning.
I bought this beautiful squash at the farmers market. It could have been a sugar pumpkin because of how sweet it was.
My idea was simply to stuff it like I had done a few years ago. But this time I was going to cook the grain inside the squash.

Stuffed Squash:
1 medium squash
1/2 cup quinoa
1 cup vegetable broth
1/4 diced onion
1 diced carrot
garlic, herbs and spices.

Cut a hole in the top of the squash like it's going to be carved for Halloween. Scoop out the guts.
Cut the onion, carrots and other vegetables.
Combine the broth, grain, herbs and spices, and vegetables and mix well. Pour inside the squash - hopefully you had a big enough cavity.
Bake the squash for 30 minutes at 400F. Open oven and move the filling around. At this point it will probably just be warm and you'll be thinking it was a bad idea.
If the outside of the squash is getting too brown, put a piece of tin foil over it.
Bake another 30 minutes, or longer, until the grain absorbs almost all the water.
Take it out of the oven and let it sit about 10-20 minutes.
Cut into wedges and serve.

Out of the oven:
What's inside:
It's quinoa:

If yours turned out like mine, then you will have a nice fluffy quinoa filling with the softest squash ever. The squash was so soft it melted in my mouth.
This particular squash I bought was so sweet it almost didn't go well with the savory qunioa filling. While I was eattng it I had thoughts of going back in time and stuffing it with bits of apple and oatmeal.


Melody Polakow said...

It looks awesome... You should do some sort of dessert with it next time.. Yum!

Liz² said...

that squash looks divine!

Emmie said...

That looks wonderful, and what a great idea!

Melisser; the Urban Housewife said...

Ooh, how fun!

VeggieGirl said...

haha, I'm so glad to hear that your stuffed-squash idea went from good to bad to great! :0)

ironically, I'm going to be making basically the same exact thing, for Thanksgiving - I'll be stuffing a baked acorn squash with a quinoa-chickpea casserole. yum!

jess (of Get Sconed!) said...


Emilie said...

The squash looks so beautiful all browned like that. They have a pumpkin stuffed in veggie stew in the new Gourmet magazine that looks *almost* as good as yours!