Quinoa Stuffed Acorn Squash
This nourishing meal is loaded with vibrant color, nutrients, protein and flavor!
It is versatile and can be crafted around your taste preferences. Feel free to swap quinoa out for your favorite grain, substitute your favorite nuts or seeds instead of pumpkin seeds and experiment with your favorite veggies. Add your choice of protein for an added boost of energy.
Ingredients
- 2lbs acorn squash (2 @ 1 lb each)
- 1 ⁄ 2 cup quinoa (uncooked)
- 1 ⁄ 3 cup raw pumpkin seeds
- 2 tablespoons coconut or olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1-2 carrots, peeled and minced
- 2-3 kale leaves, minced
- 1 ⁄ 2 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1 avocado, minced
- 1⁄4 cup chopped fresh parsley or cilantro leaves
- salt & freshly ground black pepper, to taste
Preparation
- Preheat oven to 375. Rub a baking sheet with coconut oil.
- Cut the squash in half lengthwise, and scoop out the seeds.
- Place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
Meanwhile,
- Put the quinoa and 1 cup gf water into a medium saucepan.
- Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
- In a dry medium-size skillet, toast the pumpkin seeds over medium to low heat, stirring frequently, two to three minutes.
- Heat the oil in the same skillet over medium-high heat.
- Add the onion, and cook until is softened and beginning to brown, about 3 minutes.
- Add the garlic, and cook for 30 seconds more.
- Add the carrots and sauté. Mix in kale, until leaves are soft.
- Stir in the cumin and cinnamon.
- Remove the skillet from the heat.
- Add the onion mixture to the cooked quinoa, stirring until well combined.
- Stir in the pumpkin seeds, cranberries, parsley and avocado; season with salt and pepper.
- To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture.
- Sprinkle a little cinnamon and cumin over squash and serve.
