Quinoa Stuffed Squash
I have wanted to try fennel for a while now. I was fascinated by it when I learned that you can eat the entire vegetable. No waste. This was my first time trying fennel. At least, my first time that I know I was eating fennel. I roasted it so it'll get a little caramelized. It was a little sweet and very fragrant. It was okay; I'm probably going to give it a second and a third try before I make up my mind.
This recipe is very easy to make. Don't be intimidated by the ingredients list! Also, the fennel in this recipe is completely optional Just an extra kick and to double the outcome of the baking time!
Quinoa Stuffed Squash
Ingredients:
- 1 large squash
- 1 cup quinoa rinsed and drained
- 2 cups water
- pinch of sea salt
- cumin, turmeric, pepper to taste
- 1 medium sweet or white onion chopped
- 4 cloves garlic minced
- 1 bunch of parsley finely chopped
- Fennel optional
- Rosemary for garnish
Steps:
- Preheat the oven to 400F (204C)
- Cut the squash in half, scoop out the seeds and poke it or make lines like I did. Sprinkle with a little sea salt
- Cut the fennel bulb if using in 1/3 inch slices (save the rest for garnish if you like
- Bake the squash (cut side facing down) and fennel for 35-40 minutes until soft and tender
- Preheat a medium saucepan to medium heat, add the quinoa and toast for a few minutes moving it around constantly so it doesn't burn
- Add the water and bring to a boil. Reduce heat to a simmer
- Add spices. Cover and let it cook for 15-20 minutes. Until water is absorbed
- Add the parsley to the quinoa and stir it in. Leave the pot on the stove since it'll still be warm
- Add the quinoa to the squash boats if you'd like or cut out the squash and mix it in with the quinoa and the fennel. Garnish with rosemary.