Quinoa & Sweet Potato Stuffed Acorn Squash

July 07, 2017

Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognized by the United Nations as a super-crop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. When cooked, the quinoa should still be slightly al dente.

Quinoa & Sweet Potato Stuffed Acorn Squash

vegan, vegetarian, dairy & gluten free

Ingredients:

• ½ c. chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 2 c.s cooked quinoa
• 2/3 c. dried cranberries, soaked in hot water and drained
• 2/3 c. chopped sweet potato, steamed until just tender
• ½ c. grated, peeled apple
• ½ c. walnut pieces
• 2 tbsp chopped fresh flat leaf parsley
• 1 teaspoon dried sage Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 3 whole acorn squash
• 1 c. vegetable stock
• 2 tbsp extra virgin olive oil

Instructions:

1. In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add quinoa, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside. Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squash are cooked and fork tender, about 30 minutes. Remove the foil for the last 5 minutes of baking. Serve immediately. Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognized by the United Nations as a super-crop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. When cooked, the quinoa should still be slightly al dente.

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