Now? Alan and I love our squash (with the exception of pumpkin – I only like it in breads or carved with a candle in it )! Butternut, acorn, spaghetti, pattypan (or “pattycake” as Alan likes to call it) it doesn’t matter! Just give it to us! Squash, other than just being yummy, as so many nutritional benefits: iron, calcium vitamin A, high fibre, beta carotene and magnesium are all stuffed into these funny little root veggies.
While out at the grocery store last week Alan and I decided to try something new!
Kabocha. Say it with me: kabocha. Isn’t it fun?! Just sort of rolls off the tongue there, kabocha.
Kabocha is a Japanese squash that tastes a LOT like butternut squash only it’s rounder and green on the outside.
Quinoa Stuff Kabocha Squash
This dish is super easy and left us both stuffed afterwards! Please forgive the orange tint on the photos, it was night when all was said and done!
- 1 Kabocha squash (they’re a bit bigger than acorn squash but look the same)
- 1tbsp butter
- 1/2c dry quinoa
- 1c water
- 1tsp salt
- 1tbsp olive oil
- 1 clove of garlic, minced
- 1/2 onion chopped
- 1/2 red pepper chopped
- Other veggies if desired, all chopped up finely
- Salt & Pepper
Preheat oven to 400*F and line a baking pan with tinfoil.
Step 1: Slice your squash into two pieces and scoop out its guts. Dab a bit of butter onto the outside of both squash (for a nice, juicy flavour) and sprinkle with a bit of salt and pepper.
Step 2: Place squash onto line baking pan and cook for 45mins.
Step 3: While the squash is cooking, get your quinoa ready by boiling 1c of salted water and adding quinoa to it, turning the heat down to low, covering and letting it simmer for 15mins.
Step 4: While the quinoa and squash are cooking, add some oil to a pan and with heat on medium add garlic, onions and pepper. Cook for 10mins.
Step 5: Add veggies to quinoa and mix thoroughly.
Step 6: When squash is just about ready, take it out of the oven and scoop half the quinoa mixture into the first half of squash and the rest in the second. Carefully pop it back into the oven for 15mins. Let cool for 10 – 20 mins!
The only thing I would do differently next time is to try and stir up the quinoa once while cooking inside the squash because the top layer ended up being pretty crispy (almost hurt my teeth!) but the underneath was super yummy!
I also added the last of a Tofurky sundried tomato sausage but the fillings are endless! You could use the squash as a bowl if you like but you’ll have to really let it cool, Alan and I had to plop them into bowls.
I tell ya, it was pretty sad that the two of us, after digging into the squash itself, we just looked at eachother with huge grins on our faces. You would have almost thought we were eating ice cream we loved it so much!
Are you a squash fan? Which is your favourite and what’s your favourite dish to make with it?