Quinoa-Stuffed Squash Boats

Name: Quinoa-Stuffed Squash Boats
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
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) garbanzo beans or chickpeas, rinsed and drained; 1/4 cup dried cranberries; 1 green onion, thinly sliced; 1 teaspoon minced fresh sage; 1/2 teaspoon grated lemon zest; 1 teaspoon lemon juice; 1/2 cup crumbled goat cheese; 1/4 cup salted pumpkin seeds or pepitas, toasted

My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin

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) garbanzo beans or chickpeas, rinsed and drained
1/4 cup dried cranberries
1 green onion, thinly sliced
1 teaspoon minced fresh sage
1/2 teaspoon grated lemon zest
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 until tender, 15-20 minutes.
Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

Nutrition Facts

1 stuffed squash half: 275 calories, 8g fat (2g saturated fat), 9mg cholesterol, 591mg sodium, 46g carbohydrate (9g sugars, 10g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

Originally published as Quinoa Stuffed Squash Boats in Simple & Delicious August/September 2016

Reviews

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Average Rating:

JMartinelli13

Nov 10, 2018

Omitted the cheese, was still amazing. Loved the crunch from the pepitas!
curlylis85

Sep 18, 2016

My grocery store didn't have delicata squash, so I used the recommended substitute of acorn squash. It was really filling for a vegetarian main dish! The quinoa and chickpea mixture on its own saved very well and we really liked the crunch from the pumpkin seeds.