Stuffed Squash with Broccoli Rabe and Quinoa Recipe

Ingredients

Directions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Cut the acorn squashes in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Then, cut each of the seeded squash halves in half once more. You should have 8 evenly sized wedges once you’re done with both squashes.

Place the squash wedges facing up on the parchment-lined baking tray. Brush the squash flesh with about half of the olive oil. Season all of the squash with salt and pepper. Sprinkle the minced rosemary over top. Slide the tray into the oven and roast the squash for 35-40 minutes, or until the squash is tender.

While the squash is roasting, combine the rinsed quinoa, vegetable stock, and a pinch of salt in a medium saucepan. Place the saucepan over medium heat and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes, or until all of the stock is absorbed and the quinoa has puffed up. Set aside.

In a large pot with a well-fitting lid, heat the remaining olive oil over medium heat. Add the diced shallots to the pot and stir. Cook until shallots are translucent, about 2 minutes. Add the diced celery and carrot and stir. Cook until all of the vegetables are slightly soft, about 3 minutes. Add the minced sage and garlic to the pot and stir. Chop the broccoli rabe into bite-sized pieces and add it to the pot.

Stir the vegetables to coat and season with salt and pepper. Add a ¼ cup of water to the pot and place the lid on top. Let the broccoli rabe steam in the pot for about 3-4 minutes. Then, remove the lid and stir in the cooked quinoa and dried currants. Remove the pot from the heat.

Place roasted squash wedges on a serving platter and carefully spoon the broccoli rabe and quinoa stuffing into the natural cavities of the squash. Drizzle all of the stuffed squash pieces with the balsamic glaze and garnish with the chopped marcona almonds. Serve immediately.

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