Quinoa Stuffed Acorn Squash

 

Serves 4
Ingredients:

1. 2 acorn squash
2. 1 cup red quinoa
3. 1 apple
4. 2 celery stalks
5. 2 green onions
6. 1/4 cup dried cranberries
7. 2 Tbs maple syrup
8. 3 Tbs walnuts, raw unsalted
9. 2-3 kale leaves
10. 2 cups vegetable broth
11. Salt & pepper
12. Cinnamon (to taste)
13. Allspice (to taste)
14. 1-2 Tbs olive oil
15. 1 teaspoon Earth Balance

Directions:

• Preheat oven to 350. Wash and cut squash into halves.  Scoop out seeds and place in a strainer.
• Place squash face down on a baking sheet or roasting pan.  Bake for 30 minutes.
• Rinse squash seeds and place onto a baking sheet.  Coat with 1 teaspoon Earth Balance and salt and pepper. Place seeds on the top rack of the oven and take out after 15-20 minutes, or once toasted. Set aside.
• Rinse quinoa and place into a large sauce pan.  Roast quinoa until dry and slightly toasted.  Add two cups of broth and 1 Tbs maple syrup to the quinoa and bring to a boil, then cover.  Reduce heat to low and cook for 15-20 minutes.
• While quinoa and squash cook, chop vegetables and toast walnuts.  In a large skillet pan, add olive oil and toast walnuts over medium-high until brown.  Place on a plate and set aside.  Add chopped celery, green onions, apple, and kale to the skillet.  Saute for about 5 minutes.  Add salt and pepper, allspice and cinnamon to taste.  Mix in dried cranberries and walnuts to the skillet.  Turn off burner and let sit.
• After 30 minutes turn the squash right side up and drizzle with maple syrup and salt & pepper.  Continue cooking for another 15 minutes right side up.
• Once quinoa is finished add to the skillet of vegetables and gently mix.  Once squash is finished scoop quinoa mixture into the acorn squash.  Top with toasted squash seeds and serve.

~Makes a great meal or side dish~