Try this delicious recipe for the Holiday Season!
- 1 kabocha squash
- 2 tablespoons honey
- 1 tablespoon olive oil
- 3/4 cup quinoa
- 1 teaspoon ground cardamom
- 1 shallot, minced
- 1 pear, diced (any type you prefer, but a firm one)
- 1/3 cup basil, chopped
- 3 tablespoons Meyer lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon agave nectar/honey
- 2 cups baby spinach and or mache lettuce
- salt and pepper, to taste
- Preheat oven to 425°F.
- Cut squash in half and seed it. Mix the maple and olive oil and rub generously onto the flesh of the squash. Roast cut side down, for about 20 minutes. Turn the squash cut side up and cook about another 15–20 minutes until it finishes cooking and caramelizes on top. The cooking time will depend on the size and type of squash you use, continue to test it with a fork. It should be the firmness of a baked potato.
- While squash is cooking, prepare the quinoa. Bring 1 1/2 cups water to a boil and add the quinoa, cover and simmer for about 10 minutes until the liquid is absorbed. Remove and transfer to a mixing bowl. Add the shallot, lemon juice, cardamom, olive oil, and stir. Allow to cool down about 8 minutes, then add the basil, pear and greens to combine. Don’t add them when the quinoa is piping hot, otherwise it will wilt them into a brown mess.
- Remove the squash boats and let them sit about 5 minutes to cool down. Fill each cavern with desired amount of quinoa mix. Sprinkle the top with fresh ground pepper and serve.
Approved by SmartShape’s Registered Dietitian.
Recipe and Image Source: Link