It’s the season for hearty vegetable dishes AND pomegranates!! So this weekend when I combined the two I was pretty much the happiest creature alive. If I were a cat I’d have been purring loud enough for the neighbors to hear! I won’t go on and on about how tasty and easy this dish is, even though I could. For days. Happy Monday friends! xx- Sarah {more after the jump}
STUFFED KABOCHA SQUASH
INGREDIENTS:
1 large (or 2 medium) kabocha squash
4 cups of cooked quinoa
1 medium yellow onion
2 cloves of crushed garlic
1 cup chopped pecans
1 cup of pomegranate seeds
1 tablespoon rough chopped rosemary
1/2 teaspoon of sea salt (more to taste)
fresh cracked pepper
2 tablespoons of high quality Extra Virgin Olive Oil (plus a little extra)
METHOD:
– Preheat oven to 400 degrees
– Prepare quinoa per package instructions (here is another great resource for cooking quinoa)
– Cut squash in half, remove seeds and coat the inside and outsides with olive oil
– Place squash cue side down on a roasting sheet and bake for 45 minutes, or until squash is soft and the orange flesh is browning
– While squash is cooking, dice onion and combine in a saute pan with 1 tablespoon of olive oil and the crushed garlic. Cook over medium low heat until onion is translucent. Add rosemary and cook one additional minute.
– Combine quinoa, onion, pomegranate seeds, sea salt, and an additional tablespoon of high quality Olive Oil. I used Lucini’s garlic infused olive oil for a bit of extra garlic flavor (we can’t get enough around here!)
– Season quinoa mixture with additional salt and fresh cracked pepper, to taste.
– Stuff squash and serve hot, with rosemary sprigs for garnish.
– Enjoy!
These look amazing..and the flavors sound delicious! These would be so pretty to serve at Thanksgiving too 🙂
Kristin
http://www.dressedandfed.com
This is absolutely incredible! It looks gorgeous.
lovely dish as always. We have been stuffing a lot of winter squash recently. Best way to eat this time of year!
I made this for dinner tonight, so tasty! I'm not going to lie I munched on the stuffing for the rest of the night. I do have a question: when do you add the pecans? I just threw them in at the same time as the pomegranate seeds. Thanks for another great recipe!
Made this delicious recipe and everybody loved it!! Wonderful holiday dish, thank you!
Yum! Kabocha squash, quinoa, and pomegranate are some of my favourite things! Plus the pecans in there for crunch… what a great recipe. Thanks for sharing 🙂
I just did a big squash post today! I bought 40 lbs of kab squash b/c I love it so much. This is just stunning! Pinned! and I want some 🙂
Really nice recipe. And congrats on being featured on Foodie. Nice to find your blog, I'm a new subscriber.
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