Acorn Squash with Cranberry Apple Quinoa
[HERE] and it is DELICIOUS and made my house smell so good! My boys gobbled this up saying, "This is really yummy mommy!" So, not only is it good, it is pretty easy to make too! I hope you like it!
Time: About 1 hr. (most of which is just cooking time)
*Note: This makes a lot of "stuffing." We stuffed 2 acorn squash (4 halves) and still had a lot of stuffing left over. So, you could decrease the ingredients to have less stuffing, use 3 acorn squash, OR, like I will be doing, eat the left over stuffing the next day for lunch! It is good all by itself! Yum!
|I forgot to take a picture of the acorn squash before putting them in the oven!|
* 1 1/2C orange juice
* 1 1/2C water
* 1tsp. cinnamon
* 1/2tsp. allspice
* 1/4tsp. nutmeg
* 1/2tsp. salt
* 1/2tsp. pepper
* 2 acorn squash
* 1Tbl. olive oil
* 1 medium onion, diced
* 1 carrot, diced
* 1 celery rib, diced
* 1 apple, peeled and diced
* 1/2C dried cranberried
* 2Tbl. maple syrup
1. Preheat oven to 350 degrees. Prepare/cut all ingredients.
2. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2" of water. Bake for 40 minutes. When it is done, remove from oven, turn cut-side up, and set aside.
4. Add the OJ, water, cinnamon, allspice, nutmeg, salt, and pepper.
5. Simmer, covered, for 25 minutes.
6. While the quinoa simmers, heat 1Tbl. olive oil over medium heat in a skillet.
7. Saute the onion, carrot, celery, and apple for 8-10 minutes.
8. Add the sauteed mixture to the simmering quinoa, along with the cranberries and maple syrup.
9. Simmer for 10 more minutes, or until the quinoa is fully cooked and fluffy.
10. Remove from heat.
11. Turn the squash cut-side up and fill each half with the quinoa stuffing.
12. Return to the oven for 10 more minutes, or until squash is tender when pierced with a fork.
13. Enjoy! Yum!
*Note: Here is how much stuffing I had left over after stuffing the acorn squash.
It's quite a bit. BUT, it is so good on its own, that I'm planning on eating it for lunch today! Yum!