home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Stuffed Squash Boats

Stuffed Squash Boats

with Mushrooms, Quinoa, and Golden Raisins

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.2 / 4out of 659 ratings
Read more

Why dirty an extra bowl when you can use the squash itself? That’s what our chefs, Freida and Nate, were thinking when they started experimenting with delicata squash. Golden raisins and tangy feta make an appearance here to add a touch of sweetness and creaminess to the dish.

Tags:Gluten freeVeggieVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pound

Delicata Squash

4 ounce

Button Mushrooms

½ cup

Quinoa

1 unit

Shallot

1 ounce

Golden Raisins

¼ ounce

Cilantro

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

2 tablespoon

White Wine Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2063 kJ
Calories493 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate76 g
Sugar20 g
Dietary Fiber10 g
Protein17 g
Cholesterol17 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat oven and roast squash
Preheat oven and roast squash
1

Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve squash lengthwise, then scoop out seeds. Rub with a drizzle of olive oil and a pinch of salt and pepper. Bake cut side down on a baking sheet until very tender, about 20 minutes.

Prep remaining ingredients and cook quinoa
Prep remaining ingredients and cook quinoa
2

Meanwhile, bring 1 cup water and stock concentrate to a boil in a small pot. Halve, peel, and mince shallot. Thinly slice mushrooms. Add quinoa to boiling water, cover, and simmer until tender, about 15 minutes.

Cook shallots and mushrooms
Cook shallots and mushrooms
3

While quinoa cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add shallots and cook until softened, 1-2 minutes. Add mushrooms and toss until soft and golden brown, 3-4 minutes. Season with salt and pepper.

Toss quinoa stuffing
Toss quinoa stuffing
4

When quinoa is done, stir into pan with mushrooms. Add golden raisins, 1 tsp white wine vinegar, and a drizzle of olive oil. Season with salt and pepper. Taste and add more vinegar, if desired.

Stuff squash
Stuff squash
5

When squash is done, stuff with quinoa (there will be some left over). Sprinkle with feta, and bake until cheese softens, about 2 minutes.

Finish
Finish
6

Roughly chop cilantro. Plate remaining quinoa, top with stuffed squashes and cilantro, and enjoy!