Roasted Acorn Squash Stuffed with Autumn Flavored Quinoa Serves: 4 Ingredients •2 Medium Acorn Squash •½ Cup Quinoa (I used a tri-colored blend, but you can use whatever you like) •1 Cup Vegetable Stock •1 Large Apple Diced Small •¼ Cup Craisons •¼ Cup Chopped Pistachios •Seeds From Acorn Squash •Optional: Italian Parsley for garnish •Salt and Pepper to taste Instructions 1.Preheat oven to 400 degrees 2.With a sharp knife, slice squash in half long ways. 3.Remove seeds and set aside to toast later. 4.Lay cut side down onto baking dish or cookie pan. 5.Bake for 1 hour or until flesh is tender. 6.While your squash is baking, place quinoa and veg stock on the stove and bring to a boil. 7.Lower heat to a simmer and cook until liquid is mostly gone and quinoa is fluffy and tender. 8.When squash is done baking, scoop out flesh into a large bowl. If you are going to use the skin as a bowl, be careful to keep intact. 9.Combine squash, quinoa, apples, craisons, and pistachios. 10.Wash the squash seeds in water to remove any squash strings. 11.Pat to dry with a kitchen towel. 12.Place in a bowl and coat lightly with a dash of salt. 13.Place in a dry sauté pan on medium heat on the stove-top. 14.Stir often so the seeds dont burn, until lightly browned. 15.Scoop filling back into squash skins or bowls and top with toasted seeds! 16.Garnish with a little parsley if you like.
Posted on: Sat, 01 Nov 2014 13:26:47 +0000
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