nearly normal's quinoa stuffed delicata squash

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Nearly Normal's Quinoa Stuffed Delicata Squash

 

Recipe By :Lori McKean and Cynthia G. Nims

Serving Size : 6 Preparation Time :0:00

Categories : Regional Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1-pound Delicata squash

1 1/2 cups quinoa

3 cups water

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup finely chopped celery

1 cup finely chopped onion

1/2 cup finely chopped red bell pepper

4 teaspoons minced garlic -- or to taste

1 tablespoon minced fresh marjoram Or

1 1/2 teaspoons dried marjoram

1/4 teaspoon ground cardamom

salt

1 1/2 cups grated fontina cheese

or other semi-soft cheese

 

QUINOA (pronounced " keen-wa " ) is a tiny, millet like seed that is cooked much

like other grains. It is available in most healthy food stores. Delicata is a

sweet, smooth-textured squash. If you can't find it, substitute another variety,

such as acorn squash.

 

 

1. Preheat oven to 375F.

 

2. Halve the squash lengthwise and scoop out and discard the seeds. Set the

squash cut side down in a roasting pan or rimmed baking sheet. Add 1/4 inch of

water to the pan and bake the squash until tender when pierced with a fork, 20

to 30 minutes (other types of squash may take longer). Leave the oven set at

375F.

 

3. While the squash bakes, put the quinoa in a medium saucepan with the water

and salt. Bring to a boil, reduced the heat, and simmer, covered, until all the

water has been absorbed, about 15 minutes. Set aside.

 

4. Heat the oil in a large saucepan. Add the celery, onion, bell pepper, garlic,

marjoram, and cardamom and saute, stirring, until tender, about 5 minutes.

Remove from the heat, stir in the quinoa, and add salt to taste.

 

5. Set the squash cut side up on a dry baking sheet. Fill each half with the

quinoa mixture and sprinkle with the grated cheese on top. Bake until the

filling is bubbly and lightly browned, 15 to 18 minutes. Serve immediately.

 

MAKES 6 SERVINGS

 

EXTRA:

By omission, I assume the recipe wants us to use recipe-ready quinoa --

pre-rinsed and toasted. If you get the rough product: rinse it thoroughly

before cooking to remove any powdery residue of saponin. Place the grain in a

fine strainer and hold it under cold running water until the water runs clear;

drain well. Toast the grain in a dry skillet for five minutes before cooking to

give it a delicious roasted flavor. -PatH

 

Source:

" The Northwest Best Places Cookbook: Recipes from the Outstanding Restaurants

and Inns of Washington, Oregon, and British Columbia "

Copyright:

" Published by Sasquatch Books 1996 Edition ISBN 1570610754 "

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Per Serving (excluding unknown items): 408 Calories; 16g Fat (33.8% calories

from fat); 16g Protein; 54g Carbohydrate; 7g Dietary Fiber; 31mg Cholesterol;

434mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

NOTES : ~ NEARLY NORMAL'S, CORVALLIS, OREGON ~

Organic Cooking <http://www.peak.org/~evelanb/>

103 NW 15TH Street - Near Oregon State University campus.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 588 2130706543