'/> Sharing My Joy: Recipe: Stuffed Acorn Squash

Wednesday, November 5, 2014

Recipe: Stuffed Acorn Squash



I love roasting all the fall veggies - butternut squash, sweet potatoes and spaghetti squash. This was my first time trying acorn squash and it was really good! You can do this with any type of fall squash and any type of filling (wild rice, sausage, apples etc.) but this combo was really good :) I liked how the feta complemented the sweetness of the squash and cranberries. Great fall meal! It was very simple, just takes a while to roast the squash...bonus, your house will smell amazing!

1 acorn squash, cut in half
1/2 cup quinoa, dry
2 Tb dried cranberries (or cherries would be good)
2 Tb feta cheese
2 Tb pistachios
olive oil
cinnamon
salt & pepper

1. Preheat oven to 425. Cut acorn squash in half, scoop out the seeds. Brush with olive oil (or coconut oil or butter-your choice). Sprinkle with a little bit of cinnamon and/or a little bit of brown sugar and place in oven open cut side up for 45 minutes.
2. While squash is roasting, prepare filling. Cook quinoa according to package directions (2:1 water:quinoa, bring to boil and simmer for about 15 minutes). Mix in about 1 tsp olive oil, season with salt and pepper and mix in cheese, cranberries and nuts.
3. When squash is done, take out of the oven, fill with quinoa mix and return to the oven for another 10 minutes or so.



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