CSA week 19, September 6
It's the start of squash season! And none can beat the delicata, so here's a lovely-sounding recipe featuring this lovely squash.
Quinoa Enchilada Stuffed Delicata Squash
- 2 medium delicata squash
- olive oil
- salt and pepper
- ¾ cup uncooked quinoa, rinsed well
- ½ cup chopped red onion
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 8 ounce can tomato sauce
- ¼ cup water
- 15 ounce can black beans, rinsed and drained
- ¼ cup fresh cilantro
- 1 cup grated cheddar cheese
- additional cilantro or cheddar cheese for serving, if desired
Roast the Squash:
- Preheat oven to 375 degrees F. Slice the tough stem end off the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.
Cook the Quinoa:
- Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.
Prepare the Filling:
- In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.
Fill and Bake the Stuffed Squash:
- Scoop the filling into the squash halves. Bake in the 375 degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.