This recipe is a sweet success! Using locally grown and in-season produce is a great way to improve your health and contribute to the health of the planet! Most of our ingredients came from our local CSA farm! My son loves to go each week to pick out the veggies from farmer Dan. If you are looking for an amazing CSA...check his and his wife's farm out at their website.
Yield: 2 halves of acorn squash
Quinoa Stuffed Acorn Squash
1/2 cup quinoa
1/2 cup pomegranate or orange juice
1 cup apple cider
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 acorn squash
1 tablespoon olive oil, divided
1/3 cup dried cranberries
1/3 cup apple, diced
1 tablespoon pure maple syrup
1. Preheat oven to 350 degrees.
2. While oven is preheating, rinse quinoa thoroughly in a strainer. In a large dry skillet, toast quinoa for about 3-4 minutes until lightly browned. Add the juices, cinnamon, allspice, nutmeg, and salt. Cover pan and simmer for about 25-30 minutes or until liquid evaporates.
3. While quinoa is simmering, microwave acorn squash for about 3-4 minutes to make it easier to cut. Turn halfway through to avoid soft spots on the squash. Cut the squash in half and scrape out all the seeds (look for further recipes on this site about how to use your squash seeds!).
4. Brush inside of squash with 1/2 tablespoon of olive oil. Place face down in about 1/2 inch of water, and place in oven for about 25 minutes.
5. Remove squash from oven and drain water. Turn squash over and fill each side with 1/2 of the quinoa mixture. Brush the exposed squash again with 1/2 tablespoon of olive oil. Return to oven for another 10 minutes. It is done when you can pierce the squash with a fork easily.