Ahhh, fall. It’s bittersweet for me. While I am devastated that summer is over I love curling up by a toasty fire, sipping warm drinks and enjoying fall’s finest foods, pumpkin, apples, and squash! I have made variations of stuffed acorn squash before but his one was hands down my favorite. The flavors just mixed so well. So here ya have it!
Quinoa Stuffed Acorn Squash
- 1 medium acorn squash, halved and seeded (puncture interior with fork or knife)
- 2 tablespoons brown sugar
- 1 tablespoon butter (or other margarine), melted
- 2 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped (I used Grimmway Farms, cuz I looooove them!)
- 1 can beans, rinsed and drained (I used kidney but you can use any kind)
- 1/4 cup raisins
- 1 cup uncooked quinoa
- 1 vegetable bouillon cube
- Ground cumin to taste (I used about four or five shakes)
- Salt and pepper to taste
- Stock (use veggie for full vegan meal, I only had chicken, sad day…)
- Optional: shredded cheddar cheese (or vegan option)
1. Preheat oven to 400° F. Arrange squash halves cut side up on a baking sheet. Once you have punctured the interior, add a small tab of butter and a sprinkle of brown sugar to the cavity . Bake for 1 hour or until soft. Check with a fork or knife to make sure it is soft before taking it out.
2. While the squash is baking, cook quinoa according to directions on package. Add the bouillon to water and quinoa during first step. Once the quinoa is cooked, season with cumin, salt and pepper. (Note: I also cook mine in broth instead of water for added flavor but that is optional.)
3. Heat broth (you can also use olive oil if you so choose) in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook about 5-10 minutes. Mix in the beans and raisins and continue to cook and stir on low heat until vegetables are tender.
4. Combine veggies and bean mixture with quinoa and keep on low heat until your squash is ready.
What is your favorite season?