Mediterranean Stuffed Delicata Squash Boats

Hey, everybody! This is Madeline again, and I have an awesome recipe that you will love this season. I think this would be a great dish to bring to your Thanksgiving dinner. It uses seasonal ingredients, but it doesn't have the expected fall flavors (like cinnamon, maple syrup, thyme, rosemary, cranberries, etc.). My main goal this fall and winter is to post recipes that will make your seasonal meals more diverse and interesting. This meal looks very impressive, too; I took a leftover squash boat to school and my friends were really surprised that I had such a "fancy" lunch. Enjoy!
 

Mediterranean Stuffed Delicata Squash Boats

Serves 4

Ingredients

2 delicata squash
1 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
3 tbsp. extra-virgin olive oil
½ tsp dried oregano
½ tsp dried parsley flakes
¼ tsp dried lemon peel
Salt and pepper, to taste
¼ cup Italian parsley, finely chopped (for garnish)
¼ cup julienned basil (for garnish)
 
For stuffing*:
1 cup white or brown rice (depends on your preference)
1 roma tomato, finely diced
1 (15 oz) can garbanzo beans, rinsed and drained
3/4 cup crumbled feta cheese
¼ cup Italian parsley, finely chopped
¼ cup julienned basil
The juice and zest of one lemon
Salt and pepper, to taste
*You will most likely have leftover stuffing. Save it, because it would make a great school lunch or quick dinner when you're home alone.

Preparation

1.    Preheat the oven to 400 degrees Fahrenheit. Cut each delicata squash in half lengthwise and scoop out all the seeds. Combine the olive oil, balsamic, red wine vinegar, dried oregano, dried parsley, dried lemon peel, salt and pepper in a small bowl. Mix well using a whisk or a fork. Brush the mixture onto the delicata squash using a pastry brush. If you have excess, you can use it at a later step. Bake the delicata squash for 30 – 35 minutes. It will not be done; you should remove it from the oven when it seems like it has about 10 – 15 minutes left to cook.

2.    Bring water to a boil in a medium-sized saucepan. You will need two cups of water for white rice, and 1.5 cups water for brown rice. Add the rice. Reduce the heat to low. Cover and simmer for 20 minutes (for white rice) or 35 minutes (for brown rice). Do not lift the lid until the cooking time is finished! Remove from heat and fluff with a fork.

3.    In a large bowl, combine all the stuffing ingredients. If you have excess of the oil and vinegar mixture that you used to brush the squash, you can brush the squash again to use it up. Then, stuff the area where the seeds used to be with the stuffing. Bake for 5 – 15 minutes, or until squash is soft throughout.

4.    Garnish each squash boat with fresh parsley and basil. Serve and enjoy! 

I hope you like this recipe! I highly encourage you to try it out, and if you do, please share it with me on Facebook, Twitter or Instagram using #teenscancooktoo. Don't forget to also keep up with Teens Can Cook, Too by following us at all of our social media handles below.

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Stay healthy!

- Madeline