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Recipe: Quinoa-stuffed Squash Boats

Recipe: Quinoa-stuffed Squash Boats

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Recipe: Quinoa-stuffed Squash Boats

YIELDS 8 SERVINGS

Total Time: 30 min

Ingredients

4 delicata squash (about 12 ounces each)

3 teaspoons olive oil, divided

1/8 teaspoon pepper

1 teaspoon salt, divided

1-1/2 cups vegetable broth

1 cup quinoa, rinsed

1 can (15 ounces) chickpeas, rinsed and drained

1/4 cup dried cranberries

1 green onion, thinly sliced

1 teaspoon minced fresh sage

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

1/2 cup crumbled goat cheese

1/4 cup salted pumpkin seeds or pepitas, toasted

Directions

Preheat oven to 450°. Cut each squash length­wise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake 15-20 minutes or until tender. Meanwhile, in a large saucepan, com­bine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Stir in chickpeas, cranberries, green onion, sage, lemon peel, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

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