Friday, October 12, 2012

coconut quinoa stuffed kuri squash {gf}

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today i want to share with you a "new" to me squash - the kuri squash!
sometimes i feel totally silly - up until about a year ago i learned that many of the winter squashes it perceived to be fall decorations are actually edible...and really delicious.
each time i stop by picnic rock i am sure to ask ginny and lauchie what they have new for me to try out - it just so happened ginny picked up the kuri squash for me to try and it just so happened i bought one the week before to decorate the front door for fall - huh who new, pretty and edible.
well now we both know - well that is of course if you didn't know this before
sorry, i'm rambling - lets move on to the recipe, that's far more interesting!


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the first thing that surprised me about the kuri squash was how easy it was to cut open - it was much softer than i expected.
which also means it was quick cooking, which is awesome when you are running short on time because you got sucked into pinterest doing laundry or cleaning the house.
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the quinoa is simmered in coconut milk with a combination of warm, soul hugging spices: curry powder, coriander & cardamom. diced dried apricots, sunflower seeds & arugula are tossed with the cooked quinoa and stuffed into roasted halves of kuri squash.
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once stuffed you can certainly serve straight away or if you plan on making for thanksgiving or next family gathering they can be stuffed and refrigerated then simply reheated in a 350* oven for about 20-30 minutes prior to serving .
 
don't you just love make ahead dishes!

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a beautiful centerpiece for your next big celebration
if serving for a main course i would recommend 1/2 stuffed squash per person- if you are serving as a side the squash can easily quartered or the halved halved after they have been stuffed - just be sure to use a serrated knife to make it a bit easier on yourself.
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the sweetness of the coconut & dried apricot, the warmth of the spices, texture from the sunflower seeds and a bit f freshness from the arugula make this an all around pretty fantastic meal - in my opinion at least.
 
tell me, have you ever heard of a kuri squash up until now?
 
when cooking for the holidays what is your plan of attack- do you prep all week, wing it the day of or allow someone else to do the cooking?
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Coconut Quinoa Stuffed Kuri Squash
serves 4 as a main & 8 as a side
 
you will need:
1 large kuri squash- cut in halve and seeded
1 can coconut milk
1 cup quinoa - rinsed well
1 tsp curry powder
1/2 tsp coriander
1/4 tsp cardamom
handful of arugula
1/4 cup sunflower seeds
1/4 cup whole dried apricots
1/4 tsp salt
 
assembly:
in a 425* oven roast squash cut side down on a rimmed baking sheet for 20 minutes
 
while squash is roasting bring coconut milk to a boil, add rinsed quinoa & spices (curry, coriander & cardamom) cover and reduce heat to a simmer for 10 minutes - turn off burner and allow to sit covered for an additional 10 minutes (do not lift the cover!)
 
dice the apricots and place in a medium bowl with sunflower seeds and hand torn arugula - removing any large stems from the arugula.
 
remove squash from oven and allow to cool to he point you can handle them comfortably.
 
measure out 2 cups cooked quinoa - reserving the remaining cup for another use.
mix the cooked quinoa with the apricots, sunflower seeds & arugula.
 
stuff each half of the squash with quinoa - cut each half in half and serve!
if serving as a side cut each half again so each original kuri half yields 4 servings
 ( you are cutting each half into quarters)
 
serve immediately.
 
can be made up to 2 days in advance - store in fridge and simply reheat in a 350* for 20-30 minutes or until heated through.
 
enjoy!
 

Yum

23 comments:

  1. kuri squash sounds amazing! i want to eat ANY squash that's easy to cut open ;) i love bringing stuffed squash for thanksgiving. this is perfect!

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    1. This was such a different way for me to prepare sqaush, I loved the more "exotic" flavors versus the traditional cranberry and maple - I would eat this all week if I made more to do so!

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  2. *Love*! I adore the use of apricot with those warm, earthy spices. I, too, have never tried kuri squash, but I'll certainly be keeping my eye out for it now!

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    1. I definitely need to use apricot more often, I love the combination of apricot and warm spices too- if you see a Kuri squash definitely pick one up to try!

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  3. I've never heard of kuri squash but will definitely try it with this glowing review! My one dislike of squash is how difficult they are to cut- so the fact that this one is easy is making me oh so excited!

    I love the sound of the warm flavours of squash with coconut, curry and apricots. Sounds divine Heather :)

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    1. I was expecting a harder squash, I was pleasantly surprised how soft this one was too!

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  4. I just bought a kuri squash, but had no idea what to do with it :) Thanks for the brilliant idea. Love that you used quinoa and coconut in this recipe/ And apricots! YUM! :)

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    1. The coconut milk tied everything together, loved this meal!

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  5. You are setting up an amazing Thanksgiving table so far! I love the addition of the apricots! I can't wait to try the coconut quinoa stuffing even if I can't find those cute little kuri squashes, would acorn work as well? Hard to tell the size of a squash from a photo ;)

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    1. Acorn would definitely work, even turban or buttercup would work nicely - since acorn is a little smaller you probably want to fill a few or just eat the filling as a side :)

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  6. mmmm! this sounds so fabulous! i love how you stuffed it! so creative!

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  7. I've never had kuri squash...if I saw it somewhere, I'd probably just think it was a pumpkin because it looks kind of similar! I love squash but I don't think I've ever made a stuffed version...this recipe sounds great though - love that you cooked the quinoa in coconut milk and the apricots would go really well with the squash!

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    1. It does resemble a pumpkin doesn't it! I love stuffed winter squash - that and soup are my fall winter dinner go to's

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  8. Yum! And crazy, I have a kuri squash sitting on my counter!

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    1. So crazy - we are always on the same cooking wavelength :)

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  9. Man, I love a good stuffed squash! I love the dried apricots in the quinoa!

    Don't feel silly, Heather- I had the same revelation about a year ago when our CSA sent us a kuri squash. I was like "Wait, so I don't just decorate with this?" :-)

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    1. Hahaha glad I'm not alone...the other day I was picking up a bushel of winter squash and I had to double check to make sure I was picking edible ones - some that are just decoration look to be edible :)

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  10. Wow this is really interesting. I have never ate quinoa-squash and apricots at the same time. It sounds delicious!

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    1. You should definitely try this combination at least once- so good Lysa!

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