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Stuffed Delicata Squash
What You Need
• 2 Delicata Squash, halved lengthwise & seeded
• 5 T butter, divided
• Salt & pepper to taste
• 1 cup uncooked quinoa
• 2 cups water
• 2 shallots, chopped
• 2 cloves garlic, minced
• 4oz pine nuts

Preheat oven to 350. Arrange the squash halves cut side up in a baking dish. Fill dish with about ¼ inch water. Place 1 T butter on each half and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Melt the remaining T butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa. Fill each of the halves with the quinoa mixture. Serve each stuffed squash on a bed of the remaining quinoa mixture.


  

  
 
 
 
 
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