Wednesday, October 26, 2011

Quinoa Sunflower Stuffed Squash

This week's CSA had to be one of my favorites. I love every week but this week was packed with all sorts of wonderful wintry veggies and two of my favorite recipes thus far.

Amy, our CSA maven, raved about the Quinoa Sunflower Stuffing recipe she included.

A recipe from 3 Bowls by Seppo Ed Farrey; and then she took it one step further and suggested stuffing the celebration squash with it. And when she said 'so yummy!' she wasn't kidding.


I made a few changes to the stuffing and roasting of the squash, but it's basically the same. And delicious.

It's a perfect vegan recipe for the upcoming holidays, or for simply enjoying on a weeknight.


Yield: 4 squash halves (with stuffing left over for eating)

Need:
2 celebration squash, halved and cleaned
About 2 Tablespoons plus 2 Tablespoons toasted seame oil
3/4 cup dry quinoa
1 1/2 cups water
1 Tablespoon Bragg's liquid aminos
1 medium onion, chopped
3 cloves garlic, diced fine
10-12 oz shitake mushrooms, roughly chopped
3-4 celery sticks, chopped fine
3 medium carrots, chopped fine
2 teaspoons dried sage
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 cup raw sunflower seeds
About 1 cup breadcrumbs
About 1/2 to 3/4 cup Daiya 'mozzarella' cheese

Do:
Preheat oven to 375.

Halve celebration squash and scoop seeds/clean the center hole. Drizzle a little toasted sesame oil onto the squash then evenly rub it all over. Place squash face down on a baking sheet and bake  for about 50-60 minutes. Remove from oven but leave oven on unless you are prepping them ahead of time.

Meanwhile, in a pot, bring the water and tamari to a boil. Add quinoa and cook per instructions: Boil for about 1-2 minutes then reduce to a simmer and cover. Let cook until all liquid is soaked up, checking and stirring to ensure even cooking. When all liquid is soaked up, turn off heat and let sit.

While your squash and quinoa are cooking, prepare your stuffing:

In a large saute pan, heat sesame oil over med/high heat and add onion and garlic. Cook for about 2-3 minutes then add mushrooms. Continue to cook, stirring until mushrooms are just soft. About 3-5 minutes.

Reduce heat to medium and add celery and carrot. Stir and cook another 3-5 minutes.

Add sage, basil, fennel, oregano, thyme, salt and pepper. Stir and let cook another minute or so. AFter a minute or so, taste and add salt and pepper as needed.

Add cooked quinoa and sunflower seeds to your veg mix and stir. Add salt and pepper as needed.

Flip your squash over and stuff the cavity generously with your stuffing, pressing stuffing down as you go.

Top with breadcrumbs and a little Daiya 'mozzarella' cheese.

Return to oven and bake about 15-20 minutes.

Serve:
This is a hearty and filling main dish but can also serve as a beautiful side dish. Amy was right... it's delicious!!


Enjoy!

3 comments:

  1. Oh my goodness this looks yummy! I found on of these last Saturday in the array of Gourds... Wish I grabbed it now!

    ReplyDelete
  2. It's so good! And the bonus is that the stuffing is really really good on its own as well... leftovers!! :)

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  3. This looks absolutely delicious! I love colorful food, and I don't mind that it is a vegan dish, even though I eat meat from time-to-time. I am not one of those crazy bigot carnivores who won't even look at dishes without animal products. And I am sure I wouldn't just look at this one, I would munch it up like there was no tomorrow! Thanks for the recipe and have a very happy and successful new year!!

    ReplyDelete

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