This delicious dish combines complementary flavors like savory, earthy and nutty along with pops of sweetness from the dried cranberries. The combination of squash, rice/quinoa and vegetables provides a mixture of soluble and insoluble fiber for digestive regularity. Eating a diversity of whole foods together increases the bioavailability of nutrients like iron, vitamin C and lycopene. Minerals like magnesium in squash, manganese in quinoa, and zinc in rice support bone health, blood sugar control, immunity and more. Quinoa is one of the few plant foods considered a complete protein, containing all essential amino acids. This stuffed squash makes for a delicious gluten-free, vegetarian meal providing a wealth of antioxidants, fiber, protein, minerals, and anti-inflammatory compounds.
Ingredients:
1 large butternut squash
1 tablespoon olive oil
1/2 onion, diced (optional)
2 cloves garlic, minced (optional)
1 cup uncooked quinoa or brown rice
11⁄2 cups vegetable broth
1⁄4 cup diced celery
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, chopped
1⁄2 cup toasted walnuts, chopped
1⁄2 cup dried cranberries
Salt and pepper to taste
Instructions:
Preheat oven to 180 °C. Cut butternut squash in half lengthwise and scoop out seeds. Drizzle flesh with olive oil and season with salt and pepper. Place face down on a baking sheet. Roast 40 minutes until fork tender.
In a saucepan, sauté onion and garlic in olive oil until translucent. Add quinoa/rice and broth. Bring to a boil, then reduce heat and simmer 15-20 minutes until liquid is absorbed.
Remove from heat and stir in celery, parsley, sage, walnuts and cranberries. Season with salt and pepper.
Scoop out some of the butternut flesh to thin the walls. Fill each half with quinoa/rice mixture. Return to oven 15 minutes to warm through.
Slice each half into 2-3 portions and serve. Enjoy this delicious stuffed squash!