Summer is over folks. Squash season has arrived! Quinoa stuffed kabocha squash makes for an exciting side dish or a meal unto itself. Last year squash season got away from me and before I knew it, it was May and I think I made just one pot of butternut squash soup. The horror!
I am vowing right here and now that it will NOT happen to me again this year. I’ve already started hoarding squash on my kitchen counter, including kabocha, acorn and butternut. Let’s use up the kabochas!
This is a vegetarian dish, but you can always add chicken or turkey sausage or ground meat to it if you like to make it a hearty complete Paleo meal. The filling is made up of a quinoa, kale, and garlic mixture which might not sound too exciting but I jazzed it up with some anchovy dressing called anchoïade because I’m an anchovy freak. Then I topped it all with some fall-appropriate colorful pomegranate seeds and chives.
If you’re trying to go full Paleo, skip the quinoa and substitute ground bison or other ground meat.
Serves 2 | Prep time 15 | Cook Time 25
quinoa stuffed kabocha
- 1 kabocha squash, sliced in half horizontally and de-seeded
- 1 cup quinoa
- 1 3/4 cup chicken stock or vegetable stock
- 1 packed cup kale or other winter greens
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons parsley for garnish
- olive oil
- sea salt
- 1 shallot, finely chopped
- 1/2 garlic clove
- 3-4 anchovy fillets
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
Pre-heat oven to 400°F. Drizzle a baking sheet with olive oil. Cut squash in half horizontally through the stem and remove seeds. Place kabocha halves cut side down onto a baking sheet and roast for about 25 minutes until fork tender and slightly brown at the edges.
Add a healthy drizzle of olive oil to a large saucepan or dutch oven over medium high heat. Add onions and garlic and let cook for a minute until soft and translucent. Add the greens, cooking for another minute until they begin to wilt. Add the stock, the quinoa, and a hearty pinch of salt and bring to a boil. Lower the heat to a simmer. Cover and cook for about 15 minutes until all of the liquid is absorbed (but the quinoa is still wet). Fluff with a fork and season with salt and pepper.
Make the anchovy dressing. Place the shallot, garlic and anchovies in a large mortar and pestle. Grind together until they form a paste. Transfer to a mixing bowl and add vinegar. While whisking, add the olive oil slowly to combine.
To serve, scoop quinoa pilaf into the kabocha halves and drizzle over the anchoïade to your liking. Add pomegranate seeds and parsley for garnish.