Curried Quinoa Stuffed Honeynut Squash

This decadent recipe comes from our good friend and CSA member, Gabriella Vetere! Just in time for Thanksgiving, too. Gabriella, a Registered Dietitian Nutritionist, has been a member of our CSA since we began two years ago, and she is always putting to use our veggies in creative and delicious ways! Check out her blog and her Instagram for more inspiration.

 

Ingredients​ :

3 Honey Nut squash
½ cup water
1 Tbsp. avocado oil
1 cup of onion, chopped
¾ cup leeks, chopped
1 small Fuji or Honeycrisp apple, diced
1 tsp. curry powder
1.5 tsp. cumin
1.5 tsp. salt
1 tsp. pepper
1 bag of Trader Joe’s fully cooked microwave-in-bag quinoa (about 1 cup cooked)
½ cup dried cherries
⅓ cup pistachios, shelled
dash of red chili flake (optional)
2 slices swiss or cheddar cheese

Directions:

1. Pre-roast/steam 3 honey nut squashes.
Two methods: Instant Pot: Poke holes and add to ½ cup water. Steam on high for 4-5
minutes. I put in whole and cut after steamed. Oven method: Cut each honey nut squash, clean
out middle and remove seeds. Roast in a casserole dish at 400 degrees for 20 minutes.

2. Set aside partially roasted or steamed honey nut squashes cup in halves. Place them inside up
onto a casserole dish.

3. Pre-heat oven to 375 degrees F. while you prep the stuffing.

4. To a non-stick pan that is placed on medium heat, add 1 Tbsp. avocado oil, 1 cup of onions,
3/4 cup leeks, 1 small apple (diced), 1 tsp. curry powder, 1.5 tsp. cumin, salt and pepper to
taste. Cook down until soft on medium heat for about 7-10 minutes. Remove from heat and set
aside.

5. For the quinoa, I use Trader Joe’s fully cooked quinoa which I microwaved for three and a half
minutes and let sit in bag for two. Once the quinoa was cooked, I added it to a large bowl as
well as the onion, leek and apple mixture. I mixed this and add 1/3 cup dried bing cherries and
1/3 cup shelled pistachios. Mix again until fully combined and add a final season of 1/2 tsp. Salt
added a little red chili flake (optional).

6. Once the mixture is combined fully, add about 1/3 cup mixture to each half of the honey nut
squash. Right in the middle that is hollowed out that looks like a compartment.

7. Cut two slices of swiss or cheddar into long strips and place them on top of each half like a
lattice.

8. Bake at 375 degrees F for another 25 minutes. Remove and serve immediately.

 

Nutrition Facts (per serving): 266 calories, 39 grams carb (7 fiber), 10 grams fat, and 8 grams protein.  Serves 6.

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