It took me a while to learn to enjoy quinoa. But only if it’s baked. This week I made a big pot of the stuff so I could try out some new recipes. Here’s the first one of the batch. If you really don’t like quinoa cooked rice, white or brown, can be used instead.
Solar Baked Quinoa Stuffed Squash
1 Italian sausage, casing removed
2 teaspoons olive oil, divided
1 leek, white and light-green parts only, halved and sliced
3/4 cup solar baked quinoa
1/2 teaspoon dried sage
1 medium acorn squash
salt and pepper to taste
Set Sun Oven out to preheat
Crumble the sausage and place it in a shallow pot, cover and cook it in the Sun Oven, about 20 minutes. Remove the sausage from the pan with a slotted spoon. Add 1 teaspoon of the olive oil and the leek to the pan drippings, cover and return the pot to the Sun Oven. Cook until the leeks have just softened, 10 to 15 minutes. Return the cooked sausage to the pot. Add the quinoa and the sage. Stir to combine. Season to taste with salt a pepper.
Cut the top off the squash. Scarpe out the seeds and discard. Rub the inside of the squash with the remaining teaspoon oil, season with salt. Place the squash in an oven-safe bowl, place the top back on and transfer to the Sun Oven. Cook until soft, about 1 hour. Remove the squash from the Sun Oven; leave the oven out. Fill the cavity with the quinoa mixture. Replace to top and return the stuffed squash to the Sun Oven. Continue cooking until heated through, about 2o more minutes.
Makes 1 to 2 servings.