Servings
6
Prep Time
30 minutes
Cook Time
1 hour
This stuffed squash recipe is sure to please your holiday crowd and make your table look extra festive. The toasted laver and pepitas lend it a nutty note while the melty goat cheese makes it a pleasantly satisfying dish.
Kara Ibarguen
Ingredients
3 Acorn Squash (grapefruit size)
1 C Quinoa (+ 2 C water)
1/3 C Hulled Pepitas
1/2 Yellow Onion, chopped
1 T Minced garlic
-
2 T Alaria, snipped small
4 oz Baby Bella Mushrooms, chopped
4 oz Goat Cheese crumbles
1/2 C Dried Cherries or Cranberries (optional)
1 tsp Dry Thyme Leaves
-
1/2 tsp Sea Salt w Sea Veg + Cracked Black Pepper, to taste
-
1/3 C Laver, in 1/2” pieces
1 C Asiago, Fontina, Parmesan, Provolone Blend
Directions
Preheat oven to 400°
Prepare the Squash
Slice the squash in 1/2 from tip to top
Scoop out the seeds + discard
Sprinkle the inside of the squash with olive oil + sea salt
Then place skin-side-up on a parchment-lined baking sheet
Bake for about 45 mins, until flesh is tender
Prepare the Stuffing
Bring the 2 C water to a boil
Add the quinoa + simmer for about 15 mins or until the water is absorbed
Let it sit for 10 mins, covered, then fluff, + cool completely
In a dry skillet, toast the pepitas + set them aside
Likewise, toast the Laver + set it aside
Heat a skillet with a drizzle of olive oil, then add the onion and garlic
Cook until translucent, then add the mushrooms, Alaria and seasoning
Add this mixture to the quinoa + stir to cool before adding the goat cheese + pepitas
Fill each ½ squash with stuffing, then sprinkle with the toasted Laver and blend
Bake for an additional 15-20 minutes or until toasted light brown and the cheese is melted
Recipe Note
This stuffing works equally well in butternut, spaghetti, or buttercup squash. It can also be a stand-alone stuffing side dish. Enjoy!