Quinoa
Stuffed Squash
*******
Maggie Koblasova, my friend who is an
experienced Ayurvedic practitioner, gave this delicious recipe.
Serves 3 as a main course
or 6 as a side dish.
3 small squash, Acorn
or Delicata, etc…
1 TBL olive oil or
ghee
1 small onion, diced
(about 1/2 cup)
¼ C shelled
pistachios (if salted, soak in water first to remove salt, and drain)
8 dates, coarsely
chopped (abt ¼ C)
1 tsp lemon zest
1 tsp cinnamon
1 C cooked quinoa
Salt and freshly
ground black pepper (This was omitted
for the cleanse)
- Preheat oven to 375 Fº.
Cut squash in half and scoop out seeds (the seeds can be roasted like
pumpkin seeds). Spread a little olive oil or ghee on the cut edges of the
squash.
- Place squash face-down on
a foil lined baking dish. Bake
until tender when pierced with a knife, about 30-40 minutes. Remove squash
from oven but keep oven on.
- Prepare the stuffing while
the squash is baking. Cook the
quinoa. While that is boiling, heat oil or ghee in a medium saucepan over
medium heat. Add onions and sauté until onion is translucent. Add
pistachios, dates, lemon zest, and cinnamon and sauté for another minute.
Stir in the cooked quinoa and season to taste with salt and pepper.
- Turn the squash upright in
the baking dish and stuff with the quinoa mixture. Cover dish with
aluminum foil and bake for another 20 minutes.
- Serve warm, garnished with
extra pistachios or lemon zest, if desired.
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