Roasted Delicata Squash

From your share:

1 Acorn, Delicata, or Spaghetti Squash, any size

From your kitchen:

1/2 cup quinoa

1 cup vegetable broth

1 cup spinach, chopped

2 tbsp. vegan butter

1 tbsp. olive oil

2 tbsp. pecan, chopped

2 tbsp. dried cranberries

Salt and pepper to taste

Pre-heat oven to 400F degrees. Cut the squash is half (long way) and scoop up the seeds. Pour the olive oil over the squash and add salt and pepper to taste. Wrap the squash in foil and place on cookie sheet. Bake for 45 minutes.

Meanwhile, cook the quinoa in vegetable broth instead of water for more flavor. Once the squash is done, carefully remove the foil and begin to “carve out” the squash with a fork (picture 3). Don’t go to deep otherwise you will break through the skin. Add the squash insides to a glass bowl. Roughly chop up the spinach and add to the squash bowl. Also add the quinoa and butter and begin to mix it together using two forks (picture 4). Finally add the pecan and cranberries and fold. Scoop up the squash and quinoa mix into the squash skin. Add more pecans and cranberries on top, garnish with fresh cilantro or parsley, season with salt and pepper and serve.

From: Gardeninthekitchen.com

Share to Print