No Waste Stuffed Acorn Squash. Amazing!
Ingredients
- 4 Acorn Squash
- 4 cups Quinoa Cooked
- 2 tbsp Lemon Juice
- 1/2 cup parsley chopped
- 2 tbsp sage fresh and minced
- 3 tsp Cumin dried
- 8 oz mushrooms diced
- 2 tbsp EVOO plus extra for brushing
- 1/2 yellow onion
- 1 green Apple
- 4 stalks Celery
- 4 cloves garlic
- 1/3 cup Cranberries dried
- 1/2 cup Pine Nuts toasted
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut tops off acorn squash, scoop out seeds and set aside (don't throw away).
- Place the squash in an oven-proof dish with the cut side up.
- Brush insides with EVOO and sprinkle salt and pepper.
- Roast for about 40 minutes, or until squash is tender.
- In a large pan, heat 2 tbsp EVOO over medium heat. Saute onion, celery, apples, and garlic.
- Add in lemon juice, parsley, sage, cumin, mushrooms, cranberries, salt, and pepper.
- Stir in pine nuts.
- Remove from heat and add cooked quinoa. Mix thoroughly.
- In a small pan, add a few drops of EVOO and squash seeds.
- Sprinkle on salt and pepper, and brown.
- Remove from heat.
- Once squash is tender, fill with quinoa mixture.
- Place in oven and bake another 10-15 minutes or until the top layer of quinoa is browned.
- Remove from oven and top with browned seeds.