All week I've been meaning to make a batch of quinoa carrot muffins as made by Fresh 365. It calls for 1 cup of cooked quinoa, and today, although I didn't have all the ingredients for the muffins, I decided to make a batch of quinoa, save some for the muffins, and stuff the gem squash with the rest of it. Here's how it all went down.
- I washed, halved, and seeded the squash. Gave them a light coating of olive oil and put them cut side down on a parchment lined baking sheet, and roasted them at 375 for 25 minutes.
- Meanwhile I cooked 1 cup of rinsed quinoa in 1.5 cups of veggie broth (like you would cook rice) for 15 minutes, then fluffed it with a fork.
- Also meanwhile, I roasted walnut halves in the toaster oven at 300 for about 8 minutes (a light toasting).
- In a bowl I mixed the quinoa (minus one cup) with about 1/2 cup of light ricotta that was hanging around, 1 tsp fresh thyme, 1/4 tsp ground sage, a few grinds of pepper, and the walnuts.
- I stuffed the squash halves with this mixture, topped them with a small sprinkling of cheddar (also hanging around), and returned them to the parchment lined sheet. At this point I also tossed a few cherry tomatoes with olive oil and put them on the same baking sheet.
- Baked all this at 350 for 25 minutes. Oozy gooey goodness! [Well, not really oozy. Tasty, but maybe more ooze would be nice. For this I would maybe mix in an egg to the quinoa ricotta mixture, or stir in grated cheese at the same step. Good, and lighter, without those changes, but really I would have appreciated some ooze.]
- While they baked, I sauteed green curly kale torn into bite-sized pieces in a little olive oil, and finished it with the lightest drizzle of balsamic vinegar when the kale was almost wilting.
*Every. Single. Time I tried to type beef in this post I managed instead to type beer. Freudian much?