Wednesday, January 4, 2017

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.

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.
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Until Hot.
Stir and sauté about 5 minutes.

Salt and Pepper to taste.
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.

Butter until melted.
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.

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 down.
After Baking, they're filled and returned to Bake for an additional 10 - 20 minutes.

The finished dish.

Peace in the Kitchen!

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