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.