Best 8 Squash And Celeriac Quinoa Stuffing Recipes

SQUASH AND CELERIAC QUINOA STUFFING

Steps:

• Rinse quinoa, pour in a saucepan with 2 cups of water and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10 to 15 minutes. Set aside in a large mixing bowl.
• Heat about a tablespoon of oil in a pan. Add the garlic, onions, butternut squash and celeriac to the oil. Cook on medium, stirring frequently, until veggies are fork tender, about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.
• Add the veggies to the quinoa in a large mixing bowl and stir to combine. Mix in chopped parsley, hazelnuts and olive oil and toss until everything is evenly distributed.

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

QUINOA-STUFFED ROASTED SQUASH

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

QUINOA STUFFING

Steps:

• Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

QUINOA-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.

GINGERY QUINOA-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
• Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
• When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.

QUINOA-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
• Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
• In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.
• Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.
• Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.

QUINOA-STUFFED SQUASH BOATS

Steps:

• Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.