Today's recipe, Stuffed Butternut Squash Moroccan Style, is another meatless meal, but because it is packed full of fiber from the veggies and protein from the quinoa you won't feel like you're missing out on anything. Not only is this packed full of flavor you'll be getting in lots of the good stuff too ( * Antioxidants, B Vitamins, Potassium* ) It's the color that gives away it's most noteworthy health benefit. The orange color of the butternut squash tells us it's a rich source of carotenoids. Carotenoids are powerful antioxidants that protect our bodies from the damage done by free radicals. This colorful squash also has high levels of beta-carotene, (converted to Vitamin A in the body) which has been identified as a deterrent against breast cancer and age related macular degeneration. Butternut squash isn't alone here either -carrots, sweet potatoes, pumpkin and papaya all contain carotenoids.
Stuffed Butternut Squash Moroccan Style
** These are items I added that weren't in the original recipe**
1 Whole butternut squash, halved lengthwise seeds removed
2 Tbsp EVOO
S & P
2 oz pine nuts (walnuts would work too)
1/2 large red onion**
1 red or yellow pepper, chopped
2 medium carrots chopped**
3 large cloves of garlic, minced
1 tsp grated fresh ginger
1 1/2 tsp ground cumin (I ran out of ground cumin so toasted some cumin seeds and used them)
1 tsp paprika
1 tsp ground turmeric ( I used more than a tsp)
1 tsp curry**
1 tsp chili flakes
2 small - medium zucchini, cubed
10 (or to taste) cherry tomatoes, halved**
1 3/4 cup chicken broth (or water)
1 cup quinoa, rinsed and drains
2 - 3 Tbsp fresh cilantro chopped
2 Tbsp fresh parsley chopped
Preheat oven to 350
Using a sturdy knife (or a spoon) scoop out enough flesh in the squash so you have a bowl with a border of about 3/4 inch. Coat with EVOO, S & P and bake for about 20 - 25 mins or until tender.
While that is cooking dry roast your pine nuts in a small non-stick pan and set aside.
Heat oil in a pan. Add onions, peppers, and carrots and saute till soft. Add garlic and ginger. Cook for another minute. Stir in the spices (cumin, paprika, turmeric, curry and chili flakes) let cook for a minute or so to bring out their yummy flavours. Add the zucchini and tomatoes and 1 cup of broth. Cover and simmer for 10 mins. Add the quinoa to the pan along with the remaining 3/4 cup of broth. Cover and simmer for another 10 - 12 mins. (Keep an eye on it. I had to add some more broth). Stir in the pine nuts and coriander. Spoon the mixture into the squash halves. Return to the oven for 10 - 15 mins until golden.
Remove from oven and sprinkle with chopped parsley. I also added a little goat feta to mine just because feta make everything better in my mind. Also, I love spices and I don't actually measure when I'm cooking. I just know what I like so I probably used more than what is listed in the recipe.
Hope you like this one.