To make this recipe, I combined one of my favourite recipes for quinoa salad with a recipe for a stuffed acorn squash I found at www.food.com. Below you will also find some of my other substitutes for this great autumn dish.
- 2 lbs acorn squash (2 @ 1 lb each)
- 2 tablespoons honey
- 1⁄2 cup quinoa (uncooked)
- 4 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic, minced
- 1⁄2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1⁄4 teaspoon turmeric
- 1 tablespoon of lemon juice
- 1⁄3 cup dried apricot or cranberries, chopped
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- salt & freshly ground black pepper, to taste
Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey, a drizzle of olive oil and season with salt and pepper. Place squash, cut side down, onto the baking sheet, and bake for 30-40 minutes, or until tender.
Meanwhile, cook quinoa according to package directions.
Heat 2 tablespoons of oil in a medium sized skillet over medium-high heat. Add the onion, and cook until softened and beginning to brown, about 3-5 minutes. Add the garlic, and cook for 1-2 additional minutes. Stir in the cumin, coriander, and turmeric. Remove the skillet from the heat.
Once the quinoa is cooked, add the onion mixture to the cooked quinoa. Add an additional 2 tablespoons of oil and lemon juice and stir until well combined. Stir in the apricots or cranberries, parsley and mint; season with salt and pepper.
Divide the quinoa mixture evenly into the 4 halves of cooked squash. Drizzle each half with honey and olive oil. Cover and return to the oven for an additional 10-15 minutes. Remove from oven and serve warm.
I like to roast diced sweet potatoes or butternut squash (because I tend to have so much of both at this time of year) and add them to the quinoa mixture before stuffing the acorn squash. I also like to add cranberries for a little pop of colour, and substitute chopped cilantro for mint when I do not have any mint on hand.
Linda @The Wholesome Kitchen