Ingredients
- 1 large delicata squash, seeded
- 2 Tbsp of butter
- Salt and pepper to taste
- 1 cup uncooked quinoa
- 2 cups water
- 2 shallots, chopped
- 1 clove garlic
- 1⁄4 cup pine nuts
Directions
- Preheat oven to 350° F (175° C).
- Arrange the squash halves cut side up in a baking dish. Fill dish with about 1⁄4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
- Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
- Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
- Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.
