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Pecan and Quinoa–Stuffed Squash

by Donna Washburn, PHEc and Heather Butt, PHEc

Pecan and  Quinoa–Stuffed Squash

 

Dairy-free / Lactose-free / Egg-free / White sugar–free

 

Makes 4 servings

 

Make this in the fall, when squash are plentiful,  for an excellent accompaniment to Thanksgiving or Christmas turkey, say authors of 250 Gluten-Free Favorites, Donna Washburn PHEc, and Heather Butt PHEc.


Tips

Fresh herbs keep longer if wrapped in a slightly dampened paper towel and placed in a sealed plastic bag in your refrigerator.

For information on cooking quinoa, see the Techniques Glossary, page 398.

Prepare through step 3, cover and refrigerate. An hour before serving time, preheat oven. Bake for 45 minutes or until tops are golden.

Double the filling recipe and serve the extra as a pilaf. (Cook once and
serve twice.)

 

         Preheat oven to 375°F (190°C)

         9-inch (23 cm) square baking pan, lightly greased

2            small acorn squash            2

2 tsp            olive oil            10 mL

2            stalks celery, diced            2

12 cup            chopped onion            125 mL

1 tbsp            snipped fresh sage            15 mL

12 cup            snipped fresh parsley            125 mL

34 tsp            dried marjoram            4 mL

14 tsp            salt            1 mL

14 tsp            freshly ground pepper            1 mL

Pinch            ground nutmeg            Pinch

1 cup            cooked quinoa            250 mL

12 cup            coarsely chopped pecans            125 mL

1.      With a small knife, pierce each squash through to the center in four places. Place one squash on a paper towel in the microwave. Microwave on High for 6 to 8 minutes, turning once, until tender when pierced with a knife. Remove from microwave and let stand for 5 minutes. Repeat with the other squash.

2.      Cut squash in half crosswise and remove seeds. Trim a thin slice off the bottom of each to allow them to lie flat. Place hollow side up in prepared baking pan and set aside.

3.      In a large skillet, heat olive oil over medium heat. Sauté celery, onion and sage for 6 to 8 minutes or until just softened. Remove from heat and stir in parsley, marjoram, salt, pepper and nutmeg. Stir in quinoa and pecans. Spoon the mixture evenly into the squash halves.

4.      Bake in preheated oven for 15 to 20 minutes or until tops are golden.