Fall means that there’s a lot of squash out there. Which is good news for comfort food—that’s heart healthy. Acorn squash contains good amounts of vitamins A and C, potassium, and fiber. Easy to prepare, this dish also presents well for entertaining.
Acorn Squash with Quinoa Stuffing
Prep Time: 15 minutes Cook Time: 40 minutes
- For the Squash
- 2 acorn squash
- 2 tsp (10 ml) olive oil
- Pinch salt
- Pinch pepper
- ½ cup (125 ml) quinoa
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced
- 1 celery stalk, thinly chopped
- 1 small Granny Smith apple, peeled and cut into a large dice
- 2 tbsp (30 ml) shaved almonds
- 6-7 fresh sage leaves, chopped
- ½ tsp (2 ml) ground nutmeg
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) fresh ground pepper
- Preheat oven to 400°F (200°C).
- Cut the two squash in half and scoop out the seeds with a spoon. Rub with the olive oil and sprinkle with a pinch of salt and pepper.
- Put the squash on a cookie sheet, open side up and bake in a preheated oven at 400°F (200°C) for 30 minutes or until soft.
- While squash is baking, put a small pot of water on the stove and bring to a boil. Rinse the quinoa under running water to remove the bitter tasting saponins then add to the pot and cook until soft to the bite (10-12 minutes). Drain and set aside.
- In a large skillet over medium-high heat add the olive oil and onions. Saute until softening and then add the celery, apple, almonds, sage and nutmeg. Sautee until all ingredients have softened (5-7 minutes). Add salt and pepper. Take off the heat.
- Once squash are done, add the quinoa to the pan and bring heat down to low. Stir to quickly mix and warm all the ingredients.
- Scoop quinoa mixture into the hollow of each squash half and serve.
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