This recipe was inspired by Greenchef.com 's Stuffed Delicate Squash recipe. We've added mushrooms and walnuts to the original recipe.
- 2 delicata squash
- 4 oz Grand Cru cheese grated
- 2 cups cauliflower rice
- 1/4 cup yellow onion minced
- 1/2 tsp organic minced garlic
- 14 oz artichoke hearts in lemon marinade
- 2 cups baby spinach chopped
- 1/2 cup walnuts chopped
- 1/2 cup mushrooms chopped
- 4 tbsp capers
- 3 tbsp organic parsley dried
- 2 tsp organic basil dried
- 1 tbsp Dijon mustard
- 1 tsp organic black pepper
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 14 oz artichoke hearts canned
Preheat oven to 425 degrees with rack in the center.
Halve delicata squash lengthwise. Remove seeds with a spoon. Drizzle cut sides with about 1 tablespoon cooking oil. Lightly season with salt and pepper. Place cut-side down on a lightly oiled foil-lined baking sheet. Roast 20-22 minutes, or until just tender. (See Step 5 to finish.)
Meanwhile, dice onion into about ¼-inch pieces. Mince garlic. Finely chop artichokes hearts (reserve any lemon marinade). Roughly chop baby spinach. Slice mushrooms, and chop walnuts
Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion, garlic, and cauliflower “rice” to hot pan. Stir. Season with salt and pepper. Cook 3-4 minutes, or until onion is tender, stirring occasionally.
Add spinach, artichokes, mushrooms, walnuts and any reserved lemon marinade to pan with veggies. Reduce heat to medium. Cook 3-4 minutes, or until spinach wilts, stirring occasionally. Add about ¼ cup water; stir. Cook 2-3 minutes, or until liquid reduces by half. Remove from heat. Add half of the Grand Cru cheese. Stir until cheese melts.
Flip squash (baking sheet is still hot!). Spoon filling into the cavity of each squash half (wash pan). Sprinkle with remaining cheese. Spread any excess filling out on baking sheet around squash. Set oven to high broil. Broil 4-5 minutes, or until cheese is golden brown and squash is fork tender.
Divide any excess filling between plates. Place stuffed squash on top. Serve with a side salad.