Quinoa Stuffed Acorn Squash
1 hours 0 mins
- ½ cup dry quinoa
- 1 cup of water or vegetable broth
- 2 to 4 acorn squash (if you're using small squash then you'll want 3-4 of them to be able to fit all of the quinoa)
- 1 tbsp + 2 tbsp olive oil
- salt & pepper to taste
- ½ cup of diced celery (1 stalk of celery)
- 1 cup of diced zucchini (1 small zucchini)
- ½ cup of diced apple (½ of an apple)
- 1 tsp sage
- 1 tsp thyme
- ½ tsp ground cinnamon
- Cook the quinoa by combining the dry quinoa and water (or vegetable broth) in a saucepan. Bring to a boil. Cover the pan, reduce to a simmer, and cook for 10 minutes. Turn the heat off, leave the lid on, and let the quinoa sit on the stove for another 5 to 7 minutes. Fluff with a fork, and set aside. Or you can use already cooked quinoa - it should be 1.5 cups of cooked quinoa.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut each squash in half. Find one of the squash ridges (lines) to cut into. Use a spoon to scoop out the seeds & membranes. If needed, cut a thin slice off the bottom of each squash so that the squash halves can stand up on its own.
- Place the squash halves on the baking sheets, cut-side up. Rub 1 tbsp of olive oil on the insides of the squash (or use olive oil spray). Add salt & pepper to taste. Put baking sheet in oven. Bake for about 35 minutes.
- While the squash is cooking, make the quinoa veggie mixture. On medium-high heat, heat 2 tbsp of olive oil to a pan. Add the diced celery, zucchini, and apple. Saute & stir together for about 5 minutes, or until softened.
- Add the sage, thyme, cinnamon, and salt & pepper to taste. Saute for another 5 minutes.
- Remove the pan from heat. Add the cooked quinoa. Mix together.
- Remove the squash from the oven. Add the quinoa mixture to the squash halves. Sprinkle parmesan on top. Bring oven temperature down to 350 degrees, and bake for another 5 minutes.
- Serve warm, and can add more parmesan on top. Store any leftovers in an airtight container for a few days.
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