Quinoa Stuffed Acorn Squash
Acorn Squash Stuffed with Dried Fruit and Quinoa.
- 3 acorn squash, cut down the middle and seeds removed
- 6 tsp butter or coconut oil
- 6 Tb maple syrup
- 1 cup quinoa
- 1 large carrots, grated
- 1/2 cup chopped pecans
- 1/2 cup chopped dried cherries, or cranberries
- 1/4 cup chopped shallot
- 1/4 cup olive oil, or more as needed
- 1 lemon, zest and juice
- 1 teaspoon coriander
- Pinch of cayenne
- Pinch of cinnamon
- Pinch black pepper
- 1/2 cup chopped fresh parsley
Preheat oven to 400 degrees then cut in half and remove seeds from the acorn squash. Place squash cut side on a baking sheet. Pour about 1/2 cup of water on the baking sheet. Inside each squash half, put 1 tsp of butter and 1 Tb of maple syrup. Bake for about 1 hour or until squash is soft (test with a fork).
Meanwhile, put the quinoa in a small pot and add 2 cups water and a pinch of salt. Bring the water to a boil, then cover and simmer for about 20 minutes or until all the water is absorbed.
Put the cooked quinoa in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice, and serve.