Quinoa-and-Pecan-Stuffed Acorn Squash

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

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

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 450°F.
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