Quinoa Filled Squash Boats for Passover

photo: Lucy Schaeffer

photo: Lucy Schaeffer

As we wind our way through Passover week, it’s great fun to experiment with ingredients that fit the bill as perfectly as quinoa does. This vegetarian dish brings bright colors and textures together for this elegant side dish or entree.

A special thanks goes out to Leah Koenig, for sharing this recipe from her beautiful book, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

Quinoa Stuffed Squash with Pears and Cranberries

serves 10

This recipe is vegetarian and parve. Enjoy it during Passover or any time!

Ingredients

  • 6 Delicata squash, halved lengthwise, seeds removed (or substitute 5 small acorn squash)
  • 5 Tb. olive oil, divided
  • 2 C vegetable broth
  • 1 C quinoa
  • 2 firm Bosc or red pears, chopped
  • 1 small red onion, diced
  • 1 stalk celery, diced
  • 1 sprig fresh thyme, leaves removed from stalk (or 1 tsp dried thyme)
  • 1/3 C dried cranberries
  • 1/3 C pecans, chopped
  • salt and freshly ground black pepper
  • 2 Tb. honey (optional)

Instructions

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Rub squash flesh with 3 Tb. oil and place face up on the baking sheet. Roast for 25-30 minutes until flesh is easily pierced with a knife. (If using acorn squash, roast for 30-35 minutes.) Remove from oven and cool.
  2. Meanwhile, in a saucepan, bring broth to a boil; stir in quinoa, lower heat and simmer, covered, according to package directions. When quinoa is done cooking, turn off the heat, add diced pears and cover the pot to allow pears to steam for a few minutes.
  3. In a medium saucepan, heat remaining 2 Tb. oil over medium heat. Add onion and celery and saute until soft and translucent, about 7 minutes. Add thyme leaves and saute additional 1 minute.
  4. Add onion mixture, cranberries and pecans to the cooked quinoa and toss until combined; add salt and pepper to taste. (Broth is already salty so be careful when adding more salt.)
  5. Fill each squash half with quinoa mixture. Drizzle with a bit of honey before serving, if desired. If you have stuffing leftover, bring it to work for a delicious lunch.

Notes

Many thanks to Leah Koenig, author of THE HADASSAH EVERYDAY COOKBOOK; DAILY MEALS FOR THE CONTEMPORARY JEWISH KITCHEN, Universe Publishing, 2011

http://kosherlikeme.com/recipes/quinoa-filled-squash-boats-for-passover

14 Comments

  1. It can be a challenge to find creative vegetarian dishes that offer satisfying protein. This is the perfect solution thanks to the quinoa. Can’t wait to give it a try. Thanks KLM!!

  2. Pingback: Kosher Cooking Carnival - April 2013 - Recipes by This American Bite

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