Ingredients: |
Ingredients: 3/4 cup dry quinoa
1-1/2 cups vegetable broth
3 acorn squash (medium sized)
2 tbsp. olive oil
1 medium onion, chopped
3 stalks of celery, chopped
1 large apple, diced
8 ounces of cremini mushrooms, chopped
3/4 cup dried cranberries. (Raisins would work too)
1/2 cup pecans, coarsely chopped
3 cloves garlic, minced
1 tsp fine salt
1/2 tsp pepper
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Directions: |
Directions:Preheat oven to 400º.
Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut the squash horizontally in half. Scoop out the membranes and seeds inside of the squash and discard.
Spray the bottom of a dish or rimmed cooking sheet with Pam. Brush the inside of the squash with olive oil, and sprinkle with salt and pepper. Roast the squash cut side down for 35 - 45 minutes, or until tender. (Test with a knife).
Add the quinoa and the broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until the liquid is gone and quinoa is fluffy. This usually takes about 15 - 20 minutes to cook. Remove from heat and fluff with fork. Set aside.
In a large pan heat 2 tbsp of oil over medium heat. Saute the onion, celery, and mushrooms until softened. About 5 - 6 minutes. Add the chopped apple, and cook 3 - 4 minutes. Add the garlic and cook for 1 minutes. Add the cranberries, pecans, quinoa, and salt and pepper. Cook for 2 more minutes. If food sticks, add a little veggie broth, or white wine to deglaze. Test for seasoning.
Remove from heat.
When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10 - 15 minutes,
If not ready to eat, keep the stuffing in a large ziplock then stuff when ready.
For Eric you could add some cooked crumbled sausage. Would be yummy! |
This recipe for Quinoa Stuffed Acorn Squash is from