Friday, October 12, 2012

coconut quinoa stuffed kuri squash {gf}

coconut quinoa stuffed kuri squash {gf}
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!

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.
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.
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!

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.
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?
coconut quinoa stuffed kuri squash {gf}
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
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.



  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!

    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!

  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!

    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!

  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 :)

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

  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! :)

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

  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 ;)

    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 :)

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

  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!

    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

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

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

  9. I yhink this is delicious

  10. 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?" :-)

    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 :)

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

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

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