Ingredients
The following ingredients have 2 Servings
- 1 medium Delicata squash
- 3/4 cup organic quinoa
- 1 1/2 cups water
- 1/2 teaspoon fine sea salt
- 2 tablespoons evo oil
- splash of white truffle oil
- 1 small zucchini, diced
- 1/2 small red pepper diced
- 1/2 small orange pepper, diced
- 1/4 cup yellow onion, chopped
- 10 cherry tomatoes, quartered
- 1 cup mixed mushrooms, cut up (enoki, button top, portobellini)
- 1 clove garlic
- splash white wine
- fine sea salt
- freshly cracked black pepper
- 1/2 cup grated Parmigiano Reggiano
Instruction
- Wash the Delicata squash and cut in half lengthwise, scoop out seed and pulp and set aside.
- In a medium pot bring water to a boil, and season with salt. Pour in quinoa and bring to a simmer for 15 minutes.
- Take off heat and cover, let stand for 5 minutes, then fluff with a fork, set aside.
- In a large saute pan drizzle evo oil and bring to a medium to high heat.
- Toss in onions and garlic and saute for 1 minute. Add in red and orange peppers, zucchini and continue sauteing for 3-4 minutes stirring frequently.
- Add in cut up mushroom, and drizzle in white truffle oil for about 2-3 minutes. Pour in some white wine and add in tomatoes and cook until liquid dissipated on low heat, about 2 minutes.
- Toss in cooked quinoa and stir well incorporating all vegetables throughout, set aside.
- Rub some evo oil on the inside of the Delicata squash. Spoon quinoa and vegetable mixture into the squash halves. When halves are filled, sprinkle some black truffle cheese on top and place the Delicata squash on a parchment lined baking pan and place in a preheated 385° F and bake for 20 minutes or until a knife can go easily through the flesh of the squash.
- Take out of the oven and let cool for a bit.
