Do you like butternut squash?
How about stuffed butternut squash?
Topped off with healthy red quinoa, grilled chicken mixed with herbs and spices. I know I have your attention now.
Butternut squash is something I always buy during my grocery runs. I make steamed butternut squash for breakfast for my little one and at times for myself. It’s so yummy and tasty when combined with some shredded coconut but this time I wanted to try something completely different. Instead of eating it with shredded coconut, I wanted to make stuffed squash.
Without further ado let’s talk about the recipe – The measurements given on the recipe are for a serving of one.
01 small sized squash (pictured above)
1/4 cup of quinoa (cooked)
1 tablespoon of pomegranate seeds
1 tablespoon of chopped cilantro
1/4 cup of grilled chicken (finely chopped)
02 small finely chopped onions
1/4 cup of bell pepper
1/4 teaspoon of salt
1/4 teaspoon of chili powder or paprika
1/4 teaspoon of saffron
1/2 cup of grated cheese (optional)
If you are looking for a place to buy Red Quinoa you can get it from Bohemian Quest . Either order online, visit their store or they are also available on Uber eats.
Cook your squash:
There are a couple of different ways you can do this. You can bake it, microwave it or the easiest way is to steam it.
First, wash the squash thoroughly and cut in to half. Then scoop out all the seeds and use a fork to poke some holes in the surface (it helps to cook evenly and faster). Apply the spices (chili or paprika powder, salt, pepper and turmeric), time to get thing steaming… A good 15-20 minutes later use a fork to gauge the tenderness (cooking time may depend on the size of the squash).
While the squash is cooking prepare the filling – Follow the instructions on the pack to cook your quinoa. If no instructions are given then don’t worry, I’ve got you covered.
Quinoa to water cooking ratio is 1:2 – Boil 1/2 cup of water and add rinsed quinoa and cook until all the water is absorbed. Once it’s cooked use a spatula or a fork to puff up the quinoa and let it cool down to room temperature.
Add the diced grilled chicken, chopped cilantro, onion, bell pepper, pomegranate seeds, and finally a dash of salt and pepper for taste – Then give it a good mix.
Once the squash is cool enough to the touch, stuff the quinoa mix and top it with some more herbs. Sprinkle some grated cheese and microwave for about 30 seconds and serve warm.
Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes.
Can’t wait to see your re-creations!