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Quinoa Stuffed Acorn Squash
Filed under: Special Diets - No-Gluten, Special Diets - Weightwatchers, Special Diets - Wheat Free, Vegetables - Squash.
 Description: Perfect autumn breakfast or brunch entree. I also make this with vegan sausage. Crumble up 1 link and add it after the onions, celery and apples have cooked. lightly brown. For a non- vegan alternative, top with a pouched egg. Ingredients: 3/4 cup dry quinoa 1 1/2 cups vegetable broth , low sodium 3 acorn squash (medium-sized) 2 tablespoons olive oil + more for brushing acorn flesh 1 small onion , finely diced 1 stalk celery , finely diced 1 large apple , diced 1 teaspoon sage 1 teaspoon thyme 1/2 teaspoon cinnamon 1 teaspoon Himalayan salt (or preferred salt), more to taste Fresh cracked pepper , to taste 2 tablespoons pure maple syrup *Optional Directions: Preheat oven to 425 degrees F Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork). Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside. In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes Add the sage, thyme, cinnamon, salt, and pepper. Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed. When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Notes  Recipe Summary: Yield: 6 servings Prep Time: 25 min Cook Time: 30 min Comments: Other recipes by Ellwanger Estate: Spicy Sausage & Vegetable Frittata Recipe | |
Recipe Provided By:
Ellwanger Estate Rochester, NY  Detailed Listing | Website Rochester Bed and Breakfast Inns |