When it comes to winter squash I tend to gravitate towards the Delicata varietal. With a sweet flesh and edible skin, it’s one of the easiest squash to cook with and it offers numerous nutritional benefits. It’s a high fiber food that is helpful for keeping your blood sugar levels in check. I love that it contains iron, which is an essential part of a balanced plant-based diet and in the cooler winter months, this squash provides vitamin C to help you fight cold and flu season. This recipe is a go-to in my house for a filling meatless dinner, I prep an extra one for lunch the next day as it reheats quite well too!
Stuffed Delicata Squash with Quinoa, Blueberry & Pistachio
2 medium delicata squash
1 T. maple syrup or coconut nectar
1-2 tsp. olive oil
1 cup quinoa red quinoa
3 T. shallot, diced
1 cup garbanzo beans, cooked and drained
½ cup dried blueberries
½ cup pistachios
mineral salt & freshly ground pepper to taste
2-3 T. extra virgin olive oil
1/3 cup fresh parsley, chopped
¼ cup fresh mint, finely chopped
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Wash and dry squash. Slice each squash in half lengthwise, scrape the inside of the squash to remove seeds. Brush the inside of each squash half with a little oil whisked with maple syrup or coconut nectar, finish with a sprinkle of sea salt. Place on baking sheet cut side up. Bake in oven for 30-35 minutes, or until squash is tender and pierces easily with a fork (keep an eye to make sure it doesn’t over cook as well).
Cook red quinoa according to package directions.
In a medium skillet, heat olive oil over medium heat. Add shallot and chickpeas and sauté just until shallots have softened. Add dried blueberries, toss and remove from heat. Fold this into the cooked quinoa blend and add lemon zest and lemon juice, sea salt, a drizzle of olive oil, fresh parsley and mint. Toss well to combine.
Remove squash from oven and fill with the quinoa blend. Top with pistachio and serve warmed.