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Quinoa-Stuffed Squash Boats

My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 4 delicata squash (about 12 ounces each)
  • 3 teaspoons olive oil, divided
  • 1/8 teaspoon pepper
  • 1 teaspoon salt, divided
  • 1-1/2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup dried cranberries
  • 1 green onion, thinly sliced
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup crumbled goat cheese
  • 1/4 cup salted pumpkin seeds or pepitas, toasted

Directions

  • Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes.
  • Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
  • Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts
1 stuffed squash half: 275 calories, 8g fat (2g saturated fat), 9mg cholesterol, 591mg sodium, 46g carbohydrate (9g sugars, 10g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

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