Savory Quinoa Stuffed Squash

Savor the Season: An Exquisite Quinoa-Stuffed Hubbard Squash Recipe for Wholesome Indulgence

Embarking on a culinary journey often leads to delightful discoveries, and sometimes, those discoveries come in surprisingly large packages – or, in my recent experience, delightfully smaller versions of them. My latest exploration into the world of winter gourds brought me face-to-face with the Hubbard squash, a variety I had previously eyed with a mixture of awe and intimidation. Known for its impressive size and often vibrant hues, the traditional Hubbard squash can be quite daunting, especially when cooking for a smaller household. Frankly, the sheer scale of it often deterred me, leading me to stick to more manageable varieties.

However, during a recent visit to the local farmer’s market, a knowledgeable vendor pointed me towards an exciting alternative: smaller, more approachable Hubbard squashes. These delightful miniatures, available in an array of captivating colors, offered all the rich, sweet flavor of their larger counterparts without the overwhelming portion size. My initial apprehension quickly transformed into enthusiastic anticipation. After giving them a try, I can confidently say they are truly delicious – a creamy, sweet base that pairs beautifully with a myriad of flavors. This positive experience has undoubtedly secured their spot on my regular shopping list. Have you ever ventured into cooking with Hubbard squash, or do you have a go-to winter squash that brightens your colder months?

This recipe for Quinoa Stuffing Stuffed Squash offers a wonderfully wholesome and satisfying meal, perfect for a cozy dinner or a festive gathering. It beautifully marries the natural sweetness of the squash with a savory, herb-infused quinoa stuffing, studded with bright cranberries and crunchy almonds. It’s a dish that’s as nutritious as it is flavorful, offering a rich source of plant-based protein and fiber.

One of the fantastic aspects of this stuffed squash recipe is its versatility and adaptability, especially when catering to different age groups. If you’re serving this delightful dish to children, the unique texture of cooked squash can sometimes pose a challenge for little hands trying to scoop it out. To make it more accessible for younger diners, a simple trick is to slice the baked, stuffed squash into thick, manageable rounds. The egg in the quinoa stuffing helps to bind the ingredients together, ensuring the filling stays intact. Then, with a gentle hand and a knife, you can easily remove the peel from each slice, making it significantly easier for little ones to scoop and feed themselves independently. This method not only simplifies the eating process but also encourages self-feeding skills.

For even younger eaters, such as babies or toddlers who are just starting solids, you can take this a step further. Simply scoop out some of the tender squash flesh and gently mash it. Then, combine it with a portion of the quinoa stuffing, creating a soft, nutrient-dense, and wonderfully complete baby meal. This ensures they receive a balanced intake of vegetables, grains, and protein in an easily digestible form.

Regarding the cranberries, the recipe calls for fresh or frozen, which lend a delightful tartness that provides an excellent contrast to the inherent sweetness of the cooked squash. This creates a more complex and exciting flavor profile. However, if you find the tartness of fresh cranberries a bit too intense for your palate, or if you simply prefer a sweeter note, feel free to substitute them with dried cranberries. Dried cranberries offer a concentrated sweetness and a chewier texture that many find appealing. Interestingly, when I served this, my almost two-year-old daughter surprised me by making the fresh cranberries her favorite part – a testament to how children’s palates can be unpredictable and how trying new things is always worth it!

Quinoa Stuffing Stuffed Squash Recipe

This hearty and healthy recipe serves as a fantastic main course for vegetarians or a delightful side dish for any meal. The blend of herbs, spices, and fresh ingredients creates a symphony of flavors that will impress.

Ingredients:

  • 1 small Hubbard squash or other small to medium-sized winter squash (such as acorn or delicata)
  • ¾ cup dry quinoa, thoroughly rinsed
  • 1 ½ cups water or vegetable stock
  • 1 tablespoon unsalted butter, plus extra for buttering the squash
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 teaspoon poultry seasoning (or a custom blend of your favorite stuffing herbs and spices like rosemary, marjoram, and a pinch of nutmeg)
  • ¾ teaspoon salt, plus an extra pinch for the filling
  • Freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • ¼ cup fresh or frozen cranberries (or substitute with dried cranberries for a sweeter profile)
  • ¼ cup slivered almonds (or roughly chopped walnuts for a different texture and flavor)
  • ¼ cup fresh parsley, finely chopped

Instructions:

Preparing the Flavorful Quinoa Stuffing:

Begin by thoroughly rinsing your quinoa. This step is crucial for removing saponins, a natural coating that can give quinoa a bitter taste. To do this effectively, measure your ¾ cup of dry quinoa into a fine-mesh sieve and rinse it under cold running water for a minute or two, agitating it with your fingers. Alternatively, place the quinoa in a bowl of water, stir it well, let it sit for a moment to allow any impurities to settle, then drain completely through a sieve. This ensures your quinoa will be light, fluffy, and free of any bitterness.

In a small saucepan, melt the 1 tablespoon of butter over medium heat. Add the finely chopped onion and diced celery. Sauté these aromatics for about 3-5 minutes, or until they begin to soften and become translucent, releasing their sweet fragrance. Then, stir in the minced garlic and cook for just another minute until fragrant, being careful not to burn it. Add the rinsed quinoa to the pot, along with the bay leaf, dried thyme, dried sage, poultry seasoning, ¾ teaspoon of salt, and a generous grind of black pepper. Stir everything together, allowing the quinoa to toast lightly for about a minute; this can enhance its nutty flavor.

Pour in the 1 ½ cups of water or vegetable stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes. The quinoa is done when all the liquid has been absorbed and the grains are tender and fluffy. Remove the pot from the heat and let it sit, still covered, for 5 minutes. Then, fluff it gently with a fork. Set the cooked quinoa aside to cool completely. It’s essential that the quinoa is cool before you add the eggs; otherwise, the eggs will scramble rather than bind the stuffing. This quinoa filling can be prepared the night before and stored in an airtight container in the refrigerator overnight, making your meal prep even easier. This versatile filling is so delicious, it can also be enjoyed separately as a savory side dish if you choose to bake your squash in a different manner.

Preparing and Pre-baking the Squash:

While the quinoa is cooking, preheat your oven to 350°F (175°C). Proper oven temperature is key for even cooking of the squash.

Carefully prepare your Hubbard squash. Using a sturdy, sharp knife, chop the squash in half, either directly through the stem or just beside it, slicing lengthwise. Be cautious as squash can be tough to cut. Once halved, use a spoon or an ice cream scoop to thoroughly scoop out all the seeds and fibrous strands from the center cavity. You can save these seeds to roast later for a delicious, healthy snack, or simply discard them.

Lightly brush the cut sides of the squash halves with a little extra butter or olive oil. Place the squash halves face down on a baking sheet. Pour about an inch of water into the baking sheet; this creates a steamy environment that helps the squash cook tenderly and prevents it from drying out. Bake the squash for 30 minutes, or until the flesh begins to soften slightly when poked with a fork. This pre-baking step ensures the squash is partially cooked before being stuffed and baked again.

Assembling and Final Baking:

Once the quinoa mixture has cooled sufficiently, transfer it to a large mixing bowl. Add the two lightly beaten eggs, along with an extra pinch or two of salt and fresh black pepper to taste. The eggs act as a binder, helping the stuffing hold its shape during baking. Stir in the fresh or frozen cranberries (or dried, if using) and the slivered almonds or chopped walnuts. Finally, fold in the fresh parsley, which adds a burst of fresh flavor and vibrant color.

Carefully remove the partially baked squash halves from the water and transfer them, cut side up, to a fresh, clean baking sheet. Now, generously scoop the prepared quinoa stuffing into the hollows of each squash half. The exact amount of filling you’ll need will depend entirely on the size of your squash. If your squash are particularly small, you might consider preparing only half the filling by using half the amount of nuts, cranberries, and eggs in the stuffing to avoid waste, or simply bake any extra stuffing in a small ramekin alongside the squash.

Pack the filling firmly into the squash cavities, and if you have enough, mound the filling generously over the top of the squash halves, creating a visually appealing dome. This allows for a beautiful golden-brown crust to form during baking. Place the baking sheet with the stuffed squash back into the preheated oven.

Continue baking until the squash is completely tender when poked with a fork, and the quinoa filling is heated through, golden brown, and slightly crunchy on top. For my smaller squash, this took approximately 30 additional minutes, but again, baking time will vary depending on the size and density of your particular squash. The goal is perfectly tender squash flesh and a flavorful, slightly crisp topping. Once done, remove from the oven and serve immediately.

One stuffed half of a squash can easily serve one person as a substantial main dish, depending on its size. Alternatively, for a lighter meal or as a side dish, the stuffed squash halves can be easily cut in half or even into quarters, making them perfect for sharing or smaller portions. Enjoy this comforting and incredibly satisfying dish!