Quinoa Stuffed Acorn Squash
Serves 2, with extra filling (amount of filling will depend on the size of your squash)
1 small acorn squash cut in half, scoop out the seeds and stringy center
1-2 tablespoons olive oil, plus more for drizzling (could use butter or coconut oil instead)
¼ cup finely, chopped red onion
1 clove of garlic, minced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ cup chopped uncooked kale (or greens of choice)
Splash of balsamic vinegar
1 cup cooked quinoa
Drizzle of honey
¼ cup chopped scallions
¼ cup crumbled feta cheese, plus extra for garnish
¼ cup dried currants (or raisins, cranberries, cherries)
½ cup cilantro, chopped a few pinches of red pepper flakes
¼ cup toasted pumpkin seeds
Preheat oven to 425 degrees. Drizzle acorn squash halves with oil or butter, salt & pepper. Place cut side down and roast for approximately 25 minutes. Flip them over, cook cut side up for approximately 10-20 more minutes or until the flesh is tender (test it with a fork), and the outer edges are golden brown.
Meanwhile, in a large skillet, heat a few tablespoons of oil or butter. Add the chopped onion, a bit of salt and pepper, and cook for a few minutes until it starts to become translucent. Add garlic, cumin and cinnamon and cook, stirring, until fragrant but not burning. Mix in greens and cook for a few minutes until it wilts down. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a drizzle of honey and toss. Next, mix in scallions, cilantro, dried fruit, feta and a pinch of red pepper flakes. Taste and adjust seasonings.
Scoop filling into the cooked acorn squash halves, and top with toasted pumpkin seeds, more feta, and a drizzle of olive oil and another drizzle of honey.
Notes: You could also fill the squashes with stuffing halfway through their roasting time and top them with grated parmesan or pecorino cheese (instead of the feta) and bake them until the cheese is bubbling. The filling can be made up to a day in advance. Store refrigerated in an airtight container. Keep the pumpkin seeds separate so they stay crunchy. When you are ready to serve, reheat the filling in a warm skillet with a little more oil or butter. Top with the garnishes in Step 3.
Recipe found on Love and Lemons. Original recipe from Camille Styles.
Serves 2, with extra filling (amount of filling will depend on the size of your squash)
1 small acorn squash cut in half, scoop out the seeds and stringy center
1-2 tablespoons olive oil, plus more for drizzling (could use butter or coconut oil instead)
¼ cup finely, chopped red onion
1 clove of garlic, minced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ cup chopped uncooked kale (or greens of choice)
Splash of balsamic vinegar
1 cup cooked quinoa
Drizzle of honey
¼ cup chopped scallions
¼ cup crumbled feta cheese, plus extra for garnish
¼ cup dried currants (or raisins, cranberries, cherries)
½ cup cilantro, chopped a few pinches of red pepper flakes
¼ cup toasted pumpkin seeds
Preheat oven to 425 degrees. Drizzle acorn squash halves with oil or butter, salt & pepper. Place cut side down and roast for approximately 25 minutes. Flip them over, cook cut side up for approximately 10-20 more minutes or until the flesh is tender (test it with a fork), and the outer edges are golden brown.
Meanwhile, in a large skillet, heat a few tablespoons of oil or butter. Add the chopped onion, a bit of salt and pepper, and cook for a few minutes until it starts to become translucent. Add garlic, cumin and cinnamon and cook, stirring, until fragrant but not burning. Mix in greens and cook for a few minutes until it wilts down. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a drizzle of honey and toss. Next, mix in scallions, cilantro, dried fruit, feta and a pinch of red pepper flakes. Taste and adjust seasonings.
Scoop filling into the cooked acorn squash halves, and top with toasted pumpkin seeds, more feta, and a drizzle of olive oil and another drizzle of honey.
Notes: You could also fill the squashes with stuffing halfway through their roasting time and top them with grated parmesan or pecorino cheese (instead of the feta) and bake them until the cheese is bubbling. The filling can be made up to a day in advance. Store refrigerated in an airtight container. Keep the pumpkin seeds separate so they stay crunchy. When you are ready to serve, reheat the filling in a warm skillet with a little more oil or butter. Top with the garnishes in Step 3.
Recipe found on Love and Lemons. Original recipe from Camille Styles.
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