Delicate Squash with Creole Quinoa Stuffing
The sweet flesh and tender, edible skin of delicate squash make them a first-rate veggie to stuff. Here, they’re filled with a Creole-spiced mixture of quinoa, blended veggies, and white beans and topped with a drizzle of smoky tomato sauce. Each bite is heavenly.
As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole seasoning in the stuffing and a drizzle of zesty tomato sauce add a punch of festive flavor and color.
INGREDIENTS
- 3 medium Delicata squash, halved crosswise and cored (about 4½ pounds)
- 1½ medium onions, cut into ¼-inch pieces (3 cups)
- 1 fennel bulb, chopped (2 cups)
- 1 red bell pepper, cut into ¼-inch dice (1 cup)
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon mild Creole spice mix
- 1 15-ounce can low-sodium fire-roasted diced tomatoes
- 2 cups cooked quinoa
- 1 15-ounce can white beans, rinsed and drained
- 2 tablespoons finely chopped fresh cilantro, divided
- 1 tablespoon white wine vinegar
- ½ teaspoon sea salt
- ⅛ teaspoon white or black pepper
- 1 tablespoon nutritional yeast
INSTRUCTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Trim the end of each squash half so that they can sit flat when stuffed. Place the halves cut-side-down on the prepared baking sheet and bake for 30 minutes, or until a fork can easily pierce the skin. Set aside.
- In a skillet over medium heat, sauté the onions, fennel, bell pepper, garlic, cumin, and Creole spice mix for 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to keep vegetables from sticking to the skillet.
- In a blender, combine the tomatoes and ½ cup of the sautéed vegetables; blend into a smooth sauce. Transfer to a small pan and add 1 cup of water. Bring sauce to a boil, reduce heat, and simmer for 10 minutes to thicken.
- Meanwhile, add the quinoa, beans, 1 tablespoon of the cilantro, the vinegar, salt, and pepper to the remaining sauteed vegetables in the skillet. Taste and adjust seasoning.
- To assemble, flip squash cups cut-sides-up on baking sheet and fill each with ¾ cup stuffing. Spoon 2 tablespoons tomato sauce over each stuffed squash. (Reserve remaining sauce for serving.)
- Bake 20 minutes, or until squashes are brown around the edges.
- To serve, arrange stuffed squashes on a platter or individual plates and top each with ¼ cup tomato sauce. Sprinkle with nutritional yeast and remaining cilantro. Serve immediately.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
