Let me guess, you are afraid of winter squash.
I bet you are so afraid that you gladly pay the premium for already cubed and bagged butternut squash at Trader Joe’s.
Your fear is holding you back from something incredible (so typical of fear!). The cooked flesh of winter squash is certainly one of life’s greatest pleasures. So creamy, so hearty, so filling. Winter squash single-handedly proves that vegetables can, in fact, be comfort food.
Let’s start simple. For this to-die-for Curried Quinoa Stuffed Squash recipe, all you have to do is cut a winter squash in half. My girl Martha (Stewart) will show you how: How To Cut An Acorn Squash
I love how this recipe pairs the heartiness of winter squash with the warming, tropical flavors of curry, coconut, and lime. These little edible bowls of goodness make excellent leftovers too.
- 2 acorn squash
- 1 cup uncooked quinoa
- 1 14-oz. can chickpeas (garbanzo beans), drained and rinsed
- ½ cup raw cashews
- 1 tablespoon curry powder
- ½ 14-oz. can light coconut milk
- juice of 1 lime
- Preheat oven to 375F.
- Prepare squash: Trim stems off acorn squash and slice in half lengthwise. Use a spoon to scrape out the seeds and stringy center.
- Place squash halves in a shallow baking dish, cut side up, and cover with foil. Bake for 30-40 minutes until squash is tender (test by inserting a knife into flesh. It should slide in easily).
- While squash bakes, cook quinoa. Put quinoa in a saucepan and cover with water by two inches. Bring to a boil then reduce to a simmer, and simmer until tender and water is absorbed.
- Prepare sauce. Combine all sauce ingredients in a blender and blend until smooth.
- In a large bowl, combine quinoa, chickpeas, and sauce. Stuff mixture into baked squash halves. Put stuffed squash back into the oven for about 5 minutes to warm. Top with lime zest if desired.