I've tried many types of squash, but delicata squash hasn't made its way into my kitchen until today. Delicata squash is much easier to work with because they're smaller and the skin is thin and edible.
I made an apple quinoa stuffed delicata squash for lunch today.
- 2 small delicata squash
- 1/3 cup quinoa
- 1 small apple
- 1 tbsp lemon juice
- 2-3 kale leaves
- garlic powder or fresh garlic
- fresh thyme
- sliced almonds
Cut each squash in half and remove the seeds. Place the squash upside down on a baking sheet. Roast for approximately 15 minutes at 400 degrees.
While the squash is roasting, cook the quinoa. Cut the apple into very small cubes. Add to a large mixing bowl and toss with the lemon juice. Saute the kale for a minute or two. Add the kale and quinoa to the mixing bowl with the apple. Add fresh thyme, rosemary, garlic powder, and a dash of cardamom.
Add a spoonful of the mix to each squash half, top with a few sliced almonds, and return to the oven for approximately 5 minutes. Serve.