Quinoa-and-Pecan-Stuffed Acorn Squash

Quinoa is a protein-rich grain that dates back to South America over 5,000 years ago. It has a nutty flavor and is most easy to digest, gluten-free, and easy to cook. Try it as a change from brown rice; you’ll be glad you did. You can find quinoa in supermarkets and in natural foods stores.

Ingredients

  • 1 cup quinoa
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 2 small carrots, diced
  • 1 medium red onion, cut into thick ribs
  • 4 ribs organic celery, leaves included, finely chopped
  • 5-6 cremini mushrooms, chopped
  • ¼ cup chopped pecans
  • 1 tablespoon chopped fresh sage leaves or
  • ½ teaspoon dried sage
  • 2 teaspoons fresh rosemary leaves or ½ teaspoon dried rosemary
  • Sea salt and pepper
  • 1 cup crumbled goat’s milk cheese
  • 2 medium acorn squash, cut in half and seeded

Method

  1. Preheat the oven to 450°F.
  2. Bring 2 cups of water to a boil in a covered pot over high heat. When the water comes to a boil, stir in the quinoa. Cover and cook at a medium-high boil for about 10 minutes, until the water is absorbed. Turn the cooked quinoa into a bowl.
  3. Heat the olive oil in a large skillet over medium heat. Add the garlic, carrots, onion, celery, mushrooms, pecans, sage, and rosemary. Sprinkle with salt and pepper. Stir to coat. Cover and cook for about 5 minutes, stirring occasionally, until the vegetables have released a little of their liquid. Turn this mixture into the bowl with the cooked quinoa. Stir in the cheese. Taste for seasoning. Divide the stuffing evenly among the squash halves. Arrange the halves in a glass baking dish. Pour hot water into the baking dish to a depth of 1 inch, pouring around, not over, the stuffed squash.
  4. Cover the baking dish tightly with foil. Bake for about an hour, or until the squash is tender when pierced with a fork.

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