Monday, November 2, 2015

Stuffed Acorn Squash w/ Quinoa & Apples & Cranberries

When I was a kid, my grandmother used to serve baked acorn squash w/ cinnamon and brown sugar at Thanksgiving.
I was always fascinated w/ the shape of this vegetable, and wondered why nothing was in the middle!

This variety of squash was made for stuffing!
It's an instant bowl, just waiting to be stuffed w/ bread, sausage and fennel stuffing for Thanksgiving.

Here, I made a healthier version of stuffing, using quinoa and apples.

The fresh herbs are key here, as is a touch of sweetness from the honey or maple syrup.

These will be on my Thanksgiving table this year.

Stuffed Acorn Squash w/ Quinoa & Apples:

2 acorn squash, cut in half
1 cup quinoa
1 tbsp butter or coconut oil
1 onion, chopped
2 large apples, peeled and diced
mixture of fresh herbs (sage, rosemary, thyme)
1/3 cup Marcona almonds, chopped
1/3 cup raisins & cranberries
pinch of salt & pepper
1 tsp honey or maple syrup

Slice the ends off of each squash, so they lay flat and scoop out the seeds.

Drizzle the flesh with olive oil and kosher salt.
Lay the squash flesh side down on a baking sheet lined w/ parchment paper.

Bake in a 400F oven for about 30 minutes. They should be soft and brown on the flesh, if not, turn them back over and cook another few minutes.

To make the quinoa stuffing:

Cook the quinoa for about 15 minutes and set aside.

In a skillet, heat a tablespoon of butter or coconut oil and add in the onion, apples and herbs.
Saute for a few minutes, until the onion is translucent and the apples are soft. Add in the raisins and cranberries the last minute of cooking.

Add to the cooked quinoa in the pot.

Take off the heat and fold in the Marcona almonds and drizzle w/ some honey or maple syrup.
Season to taste w/ salt & pepper.

Stuff each squash bowl w/ some quinoa and apple stuffing and serve warm.

Can be made ahead and reheated for a few minutes in the oven or microwave.


Katie C. said...

I made something very similar to this for two vegan guests at Thanksgiving. It went over great. I liked it too!

SEMSLibraryLady said...

I'm tucking this away for Christmas break, when my vegetarian daughter will be home for a week!

SEMSLibraryLady said...

I'm tucking this away for Christmas break, when my vegetarian daughter will be home for a week!

Anonymous said...

This looks perfect. I just bought an acorn squash yesterday when getting my weekly groceries.
On another topic I am wondering if you would be willing to share information about the apartment you always rent in Paris. Is it possible to share the link? I am taking an older friend to Paris in the spring and I am looking for an apartment to rent. A recommended place is always best! Thanks so much.

Stacey Snacks said...

Hi Rose,
Unfortunately, the apartment we rent in the 8th is only available to "friends"......we have rented from this couple for 10 years, and they are elderly and do not rent to people they do no know.

However, Haven in Paris has some good rentals in Paris, and so does Paris Luxury Rentals....if you don't mind paying a little extra, the apartments are magnificent. We rented the Beaux Arts apartment in St. Germain a few years back (you can see the post), because our friends were in the process of doing renovations so we needed a place to stay. It was fabulous, with a full gourmet kitchen.

You can always email me privately, and I will give you some tips.

Best, Stacey

Michele bakes said...

Hi Stacey,

THis is such a gorgeous item to have on the Thanksgiving Day table.
Will have to make this, love quinoa. Maybe with some sausage too!



Anonymous said...

Hi Stacey
Thanks for your help with respect to Paris. I actually have been trying to email you privately but haven't been able to find the link that will let me do that! Can you get my email address from me leaving a comment? Perhaps we can do it that way. Thanks again.