November 18, 2020

Stuffed Acorn Squash with Quinoa, Gluten Free

Stuffed acorn

I love winter squashes. And especially acorn squash. I bought these mini squashes but had no idea what I'd do with them.

This was a pleasant surprise as I made these sweet and savory.

I had no idea how this would work, but how can you go wrong with these ingredients?

To begin with I always slice a little off the side so when I cut my squash in half, it doesn't slip and they can sit without rocking. That's the trick with slicing these uneven squashes.

Some vegetables just sing on their own. Even without the stuffing, squash is the winter go to veg. Enjoy.

Ingredients :

Ingredients

  • 2 medium sized acorn squashes, cut in half, seeds removed.

  • 4 teaspoons cinnamon honey ( this is optional but really makes it)

  • ! cup dry quinoa ( Use 1 cup quinoa to 2 cups water or broth., cooked covered on medium flame for about 10-15 minutes) Check often to see it's too dry add more broth.

  • 2 cups broth for quinoa See above

  • 1 small onion diced fine

  • 2 stalk celery diced fine

  • Good handful ( or more ) of dried cranberries

  • Handful ( optional) chopped walnuts or pecans)

  • Pinch of dried thyme

  • Salt and pepper.

  • 1 tablespoon olive oil

Instructions:

  1. Place the squash in a lines baking dish. With a fork poke holes in the flesh.

2. Add teaspoon of cinnamon honey to each half of squash. ( optional and you can add a little cinnamon if it doesn't come that way) Roast covered until tender. Remove from oven and set aside.

roasted acorn squash 1 1

3. Sauté the onion and celery in the olive oil with a little thyme until the onion is caramelized.

4, Add to the cooked quinoa, the celery and onion, cranberries an nuts. Toss and stuff in the squash, the savory and sweet together are just what the Dr. ordered.

HAVE A SAFE, HAPPY, AND HEALTHY THANKSGIVING !

Laurel Herman
CHEF & CULINARY EXPERT
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