1 Medium or Large Delicata Squash (or butternut or acorn)1 Cup Quinoa (Dried)1 1/4 Cups Vegetable Broth1 T of Olive Oil1 Medium Onion1 Clove of Garlic3/4 Cup Peas1/2 Cup Diced Carrots
Salt and Pepper to taste
Cut the squash in half, then lengthwise to get four pieces. Remove seeds then place squash face down in about 1/4″ of water in a cake pan. Bake for 45 minutes or until the squash is soft.
In a pot add the olive oil, onion, garlic, and carrots and cook until onions are translucent. Add the broth and bring to a boil. Add quinoa and cook approximately 15 minutes or until fluffy.
Stir in peas and add salt and pepper. Take the squash out of the oven and stuff each with the quinoa mixture.
Serve with fruit salad, garlic bread, or blanched asparagus! Enjoy 🙂
Sent in by B.O. customer Emelie B.!
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This recipe was most recently featured in
Boston Organics Newsletter No. 45 of 2012.