I have squash, squash and more squash and I LOVE IT! This week will be an experiment in how many ways I can cook squash without hearing any complaints from the kids. This one was a hit with both of them. I re-used the Autumn Quinoa Salad from the phamily dinner (see recipe below) and the pumpkin soup (also see recipe below) and came up with the yummiest stuffed squash I've ever had. Without further ado...
Stuffed Squash Delight
2 delicata squash, halved and seeded
1 C autumn quinoa salad
1/3 C black beans
1 cube bean puree (previously I had boiled a batch of white beans and pureed them and froze them in a cube tray)
parmesan cheese (to sprinkle over the tops)
1/2 C pumpkin soup
2 T butter
Heat oven to 350 and place squash cut side down in large baking dish with water. Bake 30 minutes until soft when pierced with a fork. Meanwhile, melt butter in skillet and add quinoa salad, black beans and bean puree and stir until warmed. When squash is done, take out of oven and fill with quinoa mixture. Sprinkle with parmesan cheese and spread pumpkin soup over tops. Put back in oven for 15 minutes until warmed through. Serve with a side of veggies.