Ingredients with Measurements:
- 4 medium-sized squash
- 1 cup of cooked Bagea (a traditional Indonesian snack made from roasted peanuts and glutinous rice flour)
- 1/2 cup of cooked quinoa
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 2 cloves of minced garlic
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each squash and scoop out the seeds and flesh with a spoon. Set aside.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant.
4. In a mixing bowl, combine the cooked Bagea, quinoa, and sautéed vegetables. Season with salt and pepper to taste.
5. Stuff each squash with the Bagea-quinoa mixture, packing it tightly.
6. Place the stuffed squash in a baking dish and cover with foil.
7. Bake in the preheated oven for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the squash is tender and the stuffing is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 7g
Carbohydrates: 32g
Protein: 7g
Fiber: 6g
Substitutions for ingredients:
- Instead of Bagea, you can use roasted peanuts and glutinous rice flour.
- Instead of quinoa, you can use brown rice or couscous.
- You can use any type of squash that you prefer.
Variations:
- You can add chopped mushrooms or spinach to the stuffing mixture.
- You can top the stuffed squash with grated cheese before baking.
- You can use different herbs and spices to season the stuffing mixture.
Tips and tricks:
- Make sure to pack the stuffing tightly into the squash to prevent it from falling apart during baking.
- You can use a spoon to scrape the inside of the squash to create more room for the stuffing.
- You can use the leftover squash flesh to make a soup or a puree.
Storage instructions:
- Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed squash, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed squash on a bed of greens or grains.
- Garnish with chopped herbs or a drizzle of olive oil.
Garnishes:
- Chopped herbs (parsley, cilantro, basil)
- Grated cheese
- A drizzle of olive oil
Pairings:
- A side salad with a vinaigrette dressing
- Roasted vegetables
- Grilled chicken or fish
Suggested side dishes:
- Quinoa salad
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the squash is not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the squash thoroughly before cutting and stuffing.
- Store any leftover stuffed squash in the refrigerator and consume within 3 days.
Food history:
- Bagea is a traditional Indonesian snack that originated from the island of Sulawesi. It is made from roasted peanuts and glutinous rice flour and is often served during special occasions.
Flavor profiles:
- The Bagea-Stuffed Squash has a nutty and savory flavor from the Bagea and quinoa stuffing. The squash adds a mild sweetness and a tender texture.
Serving suggestions:
- Serve the Bagea-Stuffed Squash as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Taste: Savory, Herbaceous, Sweet, Tangy, Earthy