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Homemade Stuffed Squash with Broccoli Rabe & Quinoa photo

Stuffed Squash with Broccoli Rabe & Quinoa

This Stuffed Squash is a vibrant, nutritious delight! Packed with quinoa and fresh veggies, it’s perfect for cozy dinners or festive gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Squash:
  • 2 small to medium acorn squashes
  • 1 tablespoon olive oil divided
  • 1 tablespoon minced fresh rosemary
  • 1 cup quinoa rinsed
  • 1 cup vegetable stock
  • 1 medium shallot peeled and diced
  • 1 stalk celery diced
  • 1 tablespoon minced fresh sage
  • 1 clove garlic peeled and minced
  • 1 bunch broccoli rabe tough ends of stems trimmed
  • 3 tablespoons dried currants
  • 2 tablespoons balsamic glaze
  • 3 tablespoons Marcona almonds chopped
For Seasoning:
  • Salt and pepper to taste

Equipment

  • Sharp knife
  • Cutting board
  • Medium pot
  • Large skillet
  • Baking dish

Method
 

Directions:
  1. Preheat your oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until tender when pierced with a fork.
  2. While the squash is roasting, rinse the quinoa under cold water to remove its natural bitterness. In a medium pot, combine the rinsed quinoa and vegetable stock. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
  3. In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the diced shallot, celery, and carrot. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic, rosemary, and sage, and cook for another minute until fragrant.
  4. Chop the broccoli rabe into bite-sized pieces and add it to the skillet. Sauté for an additional 5 minutes, or until it’s tender and vibrant in color. Season with salt and pepper to taste.
  5. In a large bowl, combine the cooked quinoa, sautéed vegetables, dried currants, and balsamic glaze. Mix well until everything is evenly coated. Taste and adjust seasoning, if necessary.
  6. Carefully flip the roasted squash halves cut-side up. Spoon the quinoa and vegetable filling generously into each half, packing it in slightly. Top with chopped Marcona almonds for added crunch.
  7. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until heated through and slightly golden on top.

Notes

  • Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • You can freeze the stuffed squash for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
  • Feel free to swap in seasonal vegetables or herbs for a fresh twist on the filling.