Mother Earth Living

Yogi in the Kitchen: Stuffed Turban Squash

Enjoy as a sensational entrée at a harvest feast.
By Elaine Gavalas
November/December 2005
Add to My MSN

Grace your winter table with this hearty and flavorful squash stuffed with apples, quinoa, tofu and a blend of spices.
Photo By Joe Coca


Content Tools

Related Content

9 Winter Vegetables You Could Be Eating Right Now--And How to Prepare Them

Craving fresh food during the long winter months? Here are nine vegetables that you can find fresh i...

In the News: High-Fiber Diets Can Reduce Risk of Colon Polyps

A recent study finds that fiber can lower the risk of colon polyps, a cancer precursor. Fiber can al...

Easy Butternut Squash Soup Recipe

Perfect for fall and full of flavor, this butternut squash soup recipe is a great example of an easy...

In the News: Low Sodium Recommendations and Recipes

The new USDA guidelines about sodium intake may be daunting, but it is possible to lower your salt c...

Stuffed Turban Squash
Serves 4

Enjoy as a sensational entrée at a harvest feast. For meat eaters, boneless, skinless chicken or turkey breasts can be substituted for the tofu.

1 large turban or other large squash or pumpkin (about 5 pounds)
1 tablespoon extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
1 cup chopped apples
1 cup cooked quinoa (follow the package directions)
4 ounces firm tofu or boneless, skinless chicken or turkey breast, diced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 1/2 cups vegetable stock or broth
Fresh greens, parsley, or autumn (gold, red, or brown) tree leaves, for garnish (optional)

1. Preheat the oven to 450°F. Wash the turban squash and, with a sharp knife, cut out the “topknot.” If using a pumpkin, cut out the stem end in a circle about 4 inches in diameter. Reserve the top. Carefully scoop out the pulp and seeds.

2. Brush the cavity of the squash with oil. Place the lid back on, wrap in aluminum foil. Place on a cookie sheet and bake for 30 minutes. Test for doneness by piercing the squash with the tip of a sharp knife—it should slide in easily. Remove from the oven and let sit until cool enough to handle. Reduce heat to 400°F.

3. Meanwhile, in a large bowl, combine the parsley, apples, cooked quinoa, and tofu. Add the salt, pepper, and cinnamon.

4. When the squash is cool enough to handle, gently peel back the foil on top and remove the lid. Save the foil. If necessary, scoop out some flesh to create a deeper cavity. Stuff the squash with the quinoa mixture. (Any leftover flesh or stuffing can be placed in a casserole and baked separately.) Ladle the broth into the squash, replace the lid, and rewrap with the reserved foil.

5. Bake at 400°F for approximately 1 hour, or when the inner flesh of the squash is cooked to within 1⁄2 inch of its skin. Check by removing the lid and piercing the squash with the tip of a sharp knife.

6. If desired, garnish the squash with fresh greens. To serve, dish out a helping of the stuffing, then dig into the sides for a serving of savory squash.

460 calories, 12g fat, 74g carbohydrates, 16.5g protein








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.