2 – 4 squash, depending on size:
… delicata, acorn, or zucchini
2 tbsp olive oil
Cut the squash in half length-wise and scoop out seeds and pulp. Bake at 425°, cut side up, after brushing liberally with oil. Bake for 35-45 minutes, or until just done.
Meanwhile, prepare filling. One suggestion:
2 tbsp olive oil
1 small onion, chopped fine
1 stalk celery, chopped fine
1 large apple, chopped including the peel
8 ounces mushrooms, slice
1/2 cup cranberries, dried cranberries, or raisins
1 tsp sage
1 tsp thyme
1/2 tsp cinnamon
1 tsp salt
3/4 cup dry quinoa, cooked and fluffed
Cook quinoa if it is’t already done.
Saute’ onion, celery and apple in oil until soft, 5-6 minutes.
Add remaining ingredients with the exception of the quinoa and saute’ for 7-9 minutes. Add cooked quinoa.
[This would be good with curry flavors instead of autumn flavors.]
Fill the squash with the stuffing. Bake at 425° for 10-15 minutes, until quinoa is lightly browned and crispy.
Mild, good. 2020