Free shipping on 2 or more items
Stuffed Roasted Squash with Pesto

Stuffed Roasted Squash with Pesto

by Dilanka Kaushalya in Recipes



Total Time: 1 hour
Serves: 4

INGREDIENTS

  • 2 medium acorn or butternut squashes
  • 2 Tbsp extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 1/4 cup pesto
  • 1 clove garlic, minced
  • Fresh basil leaves, for garnish

INSTRUCTIONS

  1. Preheat the oven to 400°F.
  2. Cut each squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet. Roast for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
  4. While the squash is roasting, mix together the cooked quinoa, cherry tomatoes, feta, toasted pine nuts, pesto, and minced garlic in a bowl. Season with salt and pepper to taste.
  5. Once the squash is done, remove it from the oven and turn the halves cut-side up. Fill each squash cavity with the quinoa mixture.
  6. Return the stuffed squash to the oven for another 10 minutes, allowing the flavors to meld.
  7. Remove from the oven, garnish with fresh basil leaves, and drizzle with the remaining olive oil before serving.
Tags: Main Courses
Previous Post Next Post

Related Posts

Gluten-Free Black Bean Vegan Enchiladas

Gluten-Free Black Bean Vegan Enchiladas

Total Time: 45 minutesServes: 4 INGREDIENTS 1 tablespoon canola oil 1 medium yellow onion, finely chopped (approx. 8 oz) 2 cloves garlic, minced 3 tablespoons chili powder 2 teaspoons cumin powder 2 cups cooked black beans 1 teaspoon salt 2 cups tomato puree (or 1 can [15 oz] tomato sauce + ½ cup water) ½ cup + 1 tablespoon chopped fresh cilantro 1 medium jalapeño pepper, seeded and finely chopped (approx. 1 oz) 8 oz vegan Mexican-style cheese (e.g., GoVeggie) 12–14 corn tortillas (5.5-inch, gluten-free) INSTRUCTIONS Preheat your oven to 375°F (190°C). In a large skillet, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1–2 minutes until fragrant. Stir in the cooked black beans, salt, tomato puree (or tomato sauce and water), ½ cup of chopped cilantro, and chopped jalapeño. Simmer for 10 minutes, allowing the flavors to meld. Lightly oil a 9x13-inch baking dish. Warm the corn tortillas to make them pliable. Spoon about ¼ cup of the bean mixture onto each tortilla, sprinkle with a bit of vegan cheese, roll up, and place seam-side down in the prepared baking dish. Pour any remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly. Garnish with the remaining tablespoon of chopped cilantro before serving.

Learn more
Super Easy Vegan & Gluten Free Zucchini Flatbread

Super Easy Vegan & Gluten Free Zucchini Flatbread

Total Time: 30 minutesServes: 4 INGREDIENTS 2 cups chickpea flour 1 large zucchini, grated 1 onion, finely chopped 2 tbsp chia seeds 2 tsp salt 1 tsp black pepper 1 tsp chili flakes 1 tsp baking powder 1 tsp turmeric 1 tsp cumin 100 ml water Oil for frying INSTRUCTIONS In a small bowl, combine 2 tablespoons of chia seeds with 6 tablespoons of water. Stir well and let it sit for 10 minutes until it forms a gel-like consistency. In a large mixing bowl, add the grated zucchini, finely chopped onion, and the prepared chia egg. To the bowl, add chickpea flour, salt, black pepper, chili flakes, baking powder, turmeric, and cumin. Gradually add 100 ml of water to the mixture, stirring continuously until a dough forms. Knead the dough gently to ensure all ingredients are well incorporated. Divide the dough into equal portions and shape them into flatbreads of your desired size and thickness. Heat a skillet over medium heat and add a small amount of oil. Place a flatbread onto the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining flatbreads. Enjoy your zucchini flatbreads warm, paired with your favorite dips or as a side to your main dish.

Learn more
Thai Tea

Thai Tea

Total Time: 15 minutesServes: 2 Ingredients 2 cups water 2 Tbsp Thai tea mix 2 Tbsp honey or agave syrup 1/4 cup natural-style sweetened condensed milk 1/4 cup evaporated milk Ice cubes Mint leaves (optional, for garnish) Instructions In a small saucepan, bring 2 cups of water to a boil. Add the Thai tea mix and honey/agave, then stir well. Reduce heat and let the tea simmer for about 5 minutes. Remove from heat and let steep for an additional 5 minutes. Pour the tea through a fine mesh strainer or cheesecloth to remove tea leaves. Let it cool to room temperature. Stir in the natural sweetened condensed milk while the tea is still warm, then refrigerate until chilled. Fill glasses with ice cubes, pour the chilled tea over the ice, and top with a splash of evaporated milk. Add a sprig of mint if desired and enjoy immediately.

Learn more