Stuffed Honeynut Squash with Quinoa & Pear Filling (Vegan, GF)
Sweet roasted honeynut squash stuffed with a quinoa & pear filling and topped with a maple-balsamic drizzle.
Instructions
- Preheat oven to 400F. Cut squash in half lengthwise and scoop out the seeds and pulp. Discard insides or save for later use. Drizzle squash with 1 tablespoon olive oil* and place face down on a parchment lined baking sheet. Bake for 20-25 mins, until tender. (If using butternut squash, this might take 35-40 mins.)
- In the meantime, prepare the filling. Bring quinoa and vegetable broth to a boil in a medium pot and then reduce to a simmer. Cover and cook for 12-15 mins, until liquid is absorbed.
- Sauté diced red onion and chopped sage in 1.5 tablespoon olive oil** in a saucepan over medium high heat until fragrant. about 5 mins. Add cooked quinoa, chopped walnuts, diced pear, salt, pepper, and nutmeg to the saucepan and stir to combine. Cook for 2-5 more mins and set aside.
- If desired, mix balsamic vinegar and maple syrup together for drizzle.
- Scoop spoonfuls of filling into the roasted honeynut squash. Top each squash generously, and serve the squash alongside extra stuffing. Drizzle squash with some maple-balsamic drizzle and serve immediately. Enjoy!
Video
Notes
*For oil-free method, simply omit the oil, and poke some holes in the squash with a fork before baking. If you want the squash to be extra tender, slightly dampen or mist the squash halves before baking.
**For oil-free method, sauté the onion and sage in 2 tablespoon of water instead, until the onion is soft and translucent.
***If using butternut squash, the servings will be double (serving 6 people instead of 3).
Nutrition
Serving: 1servingCalories: 439kcalCarbohydrates: 60gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 18gSodium: 657mgFiber: 11gSugar: 22g
Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
