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Quinoa Enchilada Stuffed Delicata Squash

Yield: 4 Servings | Source: www.kristineskitchenblog.com

Ingredients:

  • 2 medium delicata squash
  • olive oil
  • salt and pepper
  • ¾ cup uncooked quinoa, rinsed well
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 8 ounce can tomato sauce
  • ¼ cup water
  • 15 ounce can black beans, rinsed and drained
  • ¼ cup fresh cilantro
  • 1 cup grated cheddar cheese
  • additional cilantro or cheddar cheese for serving, if desired

Instructions:

Roast the Squash:

  • Preheat oven to 375 degrees F. Slice the tough stem end of the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.

Cook the Quinoa:

  • Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.

Prepare the Filling:

  • In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.

Fill and Bake the Stuffed Squash:

  • Scoop the filling into the squash halves. Bake in the 375-degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.