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QUINOA STUFFED ACORN SQUASH Recipe

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This recipe for QUINOA STUFFED ACORN SQUASH is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large acorn squash
1 tbsp olive oil
Sea salt & pepper to taste
1 cup quinoa
1/2 yellow onion
2 cloves garlic, chopped
1/2 cup chopped mushrooms (any variety)
1/2 package organic tempeh OR 1/2 cup chickpeas (your choice)
1/2 cup chopped fresh basil
1/3 cup raisins
1/3 cup pine nuts (substitute options: pumpkin seeds or sunflower seeds)
A few splashes of tamari (wheat-free soy sauce)
A sprinkle of cayenne
A sprinkling of sage on top

Directions:
Directions:
Pre-heat oven to 400. Cut your acorn squash in half length-wise and scoop out the seeds.

Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and pop into the oven. Bake for 1 hour.

While squash is baking, prepare the stuffing!

Cook quinoa.

Add onions, mushrooms, garlic and tempeh or chickpeas to a pan with either a tiny bit of oil or just a little water and a few splashes of tamari, and a sprinkling of cayenne. Cook until onions are translucent & all ingredients are starting to brown up a bit.

Add cooked quinoa to onion mixture in pan and mix thoroughly. Remove from heat and put into a large bowl.

Add raisins, basil and pine nuts to the quinoa mixture and stir well.

After 45 minutes, remove the squash from the oven and stuff with the stuffing. Cook another 15 minutes with stuffing inside.

When squash is very soft when pierced with a fork, and starts to turn a little golden brown around the edges, you’re ready to eat! Top with sage.

 

 

 

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