OONIE'S BIG PLANS & BOATS

(D makes tasty food!)

(here is the quinoa or the 'nwah' as we call it, on the stove)

The other night I came home to D holding up a Delicata squash he had grown in our backyard and a tupperwear full of red quinoa.  He had mischief and delight in his eyes as he set about preparing a rather delicious dinner.  Quinoa Boats!  He looked up the recipe on The Kitchn and got to it.  Hooray!

The dish was divine -- savory, sweet, hearty and perfect for the Fall season.  I love this type of meal, where two items get cooked as one great combo, in a self-contained little boat. With a green salad, this is a great example of hearty vegetarian fare everyone will enjoy.

In other great D-related news, I got a bit misty as he rode off (with his grey skateboarding helmet on) to his first day of Science courses.  My darling is embarking on a new stage in life -- a Science degree.  I am so happy this day is finally here.  And may he see many more dinners as science experiments, thus nourishing us both with delicious foods and new discoveries.

Quinoa Stuffed Sweet Dumpling Squash
Serves 3

(adapted from The Kitchn)

 

1 large delicata squash

1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1/4 cup shelled walnuts, coarsely chopped

6 dates, coarsely chopped (about 1/4 cup)
1 teaspoon lemon zest
1 teaspoon cinnamon
1 cup cooked quinoa

Salt and freshly ground black pepper 

Preheat oven to 375 F. 

Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)

Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.

Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add walnuts, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.

Turn the squash upright in the baking dish and stuff with the quinoa mixture.

Cover dish with aluminum foil and bake for another 20 minutes.

Serve warm, garnished with extra walnuts or lemon zest, if desired. The peel of the squash is generally tender enough to be eaten.