Delicata is one of my favorite types of squash. I look forward to the time of year when they can be purchased at the farmer’s market.
Delicata squash has a soft, thin skin that is easy to cut into and eat! No need to peel so you can tell your peeler to take the night off! I love this dish because you get two delicious things in one! First off: the yummy curry roasted squash. Then comes the stir fried quinoa stuffing made with diced carrot, garlic, ginger, edamame and quick tamari glazed almonds. This Stir Fried Quinoa Stuffed Delicata Squash makes a hearty main dish or a side to a fancy meal.
I hope you love this Asian-Inspired dish. It is:
Colorful
Flavorful
Hearty
Veggie packed
All edible
Pretty
The perfect fancy side
You can serve this dish with the classic house salad and fire cracker zucchini corn bread muffins
If you like this recipe, you will also want to try the roasted acorn squash salad or vegan butternut squash risotto
If you give this recipe a try, let me know! Comment below, rate it, and don’t forget to tag me on Instagram @thelocalsprout! Have a good one, friends!
Stir Fried Quinoa Stuffed Delicata Squash
Materials
Delicata Squash
- 2 Tbsp olive oil extra virgin
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 medium delicata squashes cut in half lengthwise
Quinoa
- 1/2 cup quinoa
- 1 Tbsp olive oil extra virgin
- 1/2 medium yellow onion chopped
- 2 large carrots diced
- 1-2 garlic cloves chopped
- 1/2 inch knob of ginger grated
- 1 cup frozen edamame thawed
- 1 Tbsp tamari
Almonds
- 1/2 cup almonds slivered
- 1 Tbsp Tamari
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 400 and line a large rimmed baking sheet with parchment paper.
- In a small bowl, stir together olive oil, curry, salt and pepper. Rub the halves of squash all over with the oil mixture. Place squash cut side down on baking sheet. Bake for 25 minutes.
- While squash is baking, prepare the stir-fried quinoa stuffing. Bring 1 1/2 cups water to boil in a medium pot and add quinoa. Cook according to package directions.
- Heat a large skillet and add olive oil. Add onion and carrots and stir fry on medium high for 5 minutes, until tender crisp. Add garlic and ginger and continue to cook 2 more minutes. Stir in edamame and continue to cook another 2-3 minutes. Add drained quinoa to vegetables and stir to combine. Add the Tamari and season to taste with salt and pepper.
- To assemble, spoon the quinoa into the squash halves. Sprinkle with optional tamari-maple almonds
- To make almonds, toast slivered almonds in a small pan on medium low for 3-5 minutes. Stir in tamari and maple syrup and cook until liquid caramelizes. Let cool on a plate until serving.