Quinoa Stuffed Sriracha Squash
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Recipe Intro From lisathompson
Stuffed squash is one of those dishes that everyone can get behind. It's hearty, comforting, and warm. This version is packed with bright, aromatic Asian flavors of garlic, scallions, ginger, and spicy Lee Kum Kee Sriracha Chili Sauce. Brush the halved squashes with a sweet and spicy sauce made with maple syrup and Lee Kum Kee Sriracha Chili Sauce, then bake until fork-tender. Acorn squash is my favorite variety of squash for this dish because the skin is edible, so there is no need to peel it! Cashews and quinoa provide protein to this dish and is sure to satisfy an omnivorous, vegan, vegetarian, or gluten-free appetite. Note: you can use pre-cooked quinoa to help this dinner come together faster.
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ingredients
- 2 small acorn squash, halved lengthwise, seeded, and trimmed
- 4 tablespoons neutral oil
- 1/4 cup Lee Kum Kee Sriracha Chili Sauce, plus more for serving
- 3 tablespoons maple syrup
- Kosher salt
- 1 1/2 cups quinoa, rinsed and drained
- 2 tablespoons finely chopped ginger
- 4 cloves garlic, peeled and finely chopped
- 2 tablespoons Lee Kum Kee Gluten-Free Soy Sauce
- 2 teaspoons toasted sesame oil
- 4 scallions, finely sliced
- 1/2 cup roasted cashews, chopped
Method
Step 1
Preheat oven to 375F degrees. Arrange squash cut side-up on a baking sheet.
Step 2
Whisk 3 tablespoons neutral oil, Lee Kum Kee Sriracha Chili Sauce, and maple syrup until well combined, then brush liberally on squash. Reserve remaining mixture for later. Season squash with kosher salt and tent with foil. Roast for 30 minutes, then remove foil and cook for another 20 minutes. Squash should be tender and easily pierced with a fork.
Step 3
Meanwhile, add rinsed quinoa to a medium pot and cover with water by about 2 inches. Add 1 teaspoon kosher salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for another 5-8 minutes, until quinoa is completely cooked through, then drain.
Step 4
Wipe out pan, then add 1 tablespoon neutral oil, chopped ginger, chopped garlic, and sliced scallions and cook over medium heat until softened and very fragrant, about 3 minutes. Add 1 tablespoon water to pan if the mixture becomes too dry, then add Lee Kum Kee Gluten-Free Soy Sauce, sesame oil, remaining sriracha mixture, and cooked quinoa to pan and stir until well combined.
Step 5
Spoon some of the quinoa mixture onto each plate, then top with 1-2 squash halves and fill with more quinoa mixture. Drizzle with extra Lee Kum Kee Sriracha Chili Sauce, if desired, and enjoy.