Vegetarian Mushroom and Quinoa Stuffed Butternut Squash

This filling can also be used in Acorn Squash. In this recipe the Squash is Microwaved but it can also be baked. The recipe includes both versions.
I wanted to add this NOTE:
I have baked this recipe and I like it but it does take time and there's no guarantee that the Squash will be really tender. So, tonight I cooked it in the Microwave and it's amazing. The skin peeled right off with no issue. It's tender and it was easy. I cut an Acorn Squash into 4 pieces. I put them in a Corning Ware Microwave Safe casserole Dish, added about 1 1/2" Water and covered it with Plastic Wrap. It came out perfectly.

Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.


Here's what you'll need if baking:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper.

Or:
A microwave Oven and a microwave safe baking dish.
Plastic Wrap

1 - 2 Pound Butternut Squash, cut lengthwise and remove seeds. (or 2 Acorn Squashes prepped the same way)
1 C Hot Water (for the microwave version)
5 tsp Vegetable Oil
12 ounces of sliced Shitake Mushrooms
2 tsp Fresh grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 oz. Fresh Baby Spinach Leaves
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs


Microwave version:
Place Squash, cut side down in the baking dish.
Add:
Water
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Oil
Until Hot.
Add:
Mushrooms
Ginger
Garlic
Stir and sauté about 5 minutes.

Add:
Salt and Pepper to taste.
Spinach
Cook just until Spinach wilts.

Scoop out the Squash and add it to the Skillet. Keep the Squash Halves to fill.
Stir well.
Cook about 2 minutes.

Spoon evenly into the Squash Halves.

Wipe the Skillet clean.

Add:
Butter until melted.
Add:
Quinoa
Bread Crumbs
Stir and sauté about 2 minutes.

Transfer Squash to serving Plates.
Top each with the Quinoa and serve Hot.

Baked Squash Version:

Cut Squash in Half and Place cut side up on a Sheet Pan lined with Parchment Paper.
Brush each with some Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare filling as directed above.

Remove Squash when Baked and fill with the Quinoa mixture.
Return to the oven and continue to bake for 10 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

This is a version I made this week with a Broccoli/Cheese/Rice filling for Acorn Squash:

You can create your favorite filling.

Ready to Bake, cut side up.
After Baking, they're filled and returned to Bake for an additional 10 - 20 minutes.
I created a bed of Foil to keep the Squash upright while baking.

The finished dish

Here's a delicious Side Dish Casserole.
If you have leftovers Bake it in an Acorn or Butternut Squash.

Broccoli/Cheese/Rice Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Baking Pan sprayed with a Vegetable Cooking Spray.

6 C Fresh Broccoli Florets.
2 C Cooked White or Brown Rice
3 TBS Butter
1 C Diced Onion
3 TBS Flour
2 C Whole Milk
1/4 tsp Garlic Powder
1/4 tsp Pepper
1/2 tsp Dried Mustard
1/2 tsp Paprika
3 TBS Cream Cheese
2 C Sharp Cheddar Cheese, divided

In a Skillet on Medium Heat:
Butter until melted.
Onion
Sautée 3-5 minutes.

Add:
Flour
Garlic Powder
Pepper
Stir well for 2 minutes.

Add:
Milk Slowly.
Whisking constantly.
When it begins to thicken, remove from heat.

Add:
Dry Mustard
Paprika
Cream Cheese
1 1/2 C Cheddar Cheese
Mix well until Cheese Melts.

In a Saucepan on Medium Heat:
Broccoli.
Cover with water.
Bring to a boil and cook 2 minutes. It should be just under cooked. It will continue to cook in the oven.

In a Large Mixing Bowl:
Cooked Rice
Broccoli
Cheese Sauce
Gently stir to mix well.

Spoon into the Baking Pan.
Top evenly with remaining Cheese.
Bake for 35 - 45 minutes until golden brown.

Enjoy!
Peace in the Kitchen!

Enjoy!
Peace in the Kitchen!