Enjoy a delicious Thanksgiving with fewer calories when you serve this quinoa and pumpkin seed stuffed acorn squash at your table this year.
Quinoa and Pumpkin Seed Stuffed Acorn Squash
- 4 medium acorn squash, halved lengthwise with the seeds removed
- 3 cups of water
- 2 cups quinoa
- 2 teaspoons olive oil
- 1 ½ cups diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tablespoon minced cardamom
- 1/8 tablespoon of turmeric
- 1/2 cup dried cranberries
- 1/3 cup diced apples
- 1/4 cup dried currants
- 1/3 cup toasted pumpkin seeds
- 1/2 teaspoon freshly grated nutmeg
- 1 cinnamon stick
- 1/2 teaspoon of sea salt
- Freshly ground black pepper
- Preheat oven to 350 degrees F. Adjust rack to the middle shelf.
- Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.
- While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric.
- Using fresh apples, cut into small dices and soak with lemon juice.
- Cover the pan and simmer the vegetables for 5 minutes until they are tender.
- In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.
- Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan.
- Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.
- Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less.
Thank you to BistroMD for providing this delicious and light T