Acorn Squash & Quinoa
I bought an acorn squash last week and had been debating what to cook until I came across this recipe on Foodgawker. It looked easy enough and perfect for a Friday night before hitting the town!
58. Acorn Squash and Quinoa (Serves 2)
Recipe and Photo Credit: http://oatmealafterspinning.com
- 1 acorn squash
- ½ c quinoa
- 1 ½ c water
- ½ small yellow squash
- ½ small Vidalia onion
- 1 small shallot
- 1 large carrot
- 2 white mushrooms
- 2 T walnuts
- 2 T dried cranberries
- ¼ to ½ tsp each: sea salt, pepper, cinnamon, cumin and garlic powder
- an extra sprinkle of salt and cinnamon
- cooking spray
- Pre-heat oven to 400˚. Cut an acorn squash in half and scoop out the seeds (save them for roasting!). Sprinkle a little sea salt and cinnamon over top of the squash. Spray a square baking pan with cooking spray and place the two acorn squash halves face down. Bake uncovered for about 30 minutes (it should be soft).
- While the squash is baking, put the water and quinoa in a pot over high heat. Once it’s boiling, reduce heat to a simmer and continue to cook until all liquid is absorbed. Remove from heat.
- Dice the shallot, onion, carrot and yellow squash and roast in the oven for about 5 minutes. (I used my favorite appliance- the convection toaster oven)
- Add the roasted vegetables to the quinoa, along with all of the spices. Chop the mushroom, walnuts and cranberries into small pieces and add to the quinoa mixture. Stir until all ingredients are mixed together well
- Take the squash out of the oven and place the quinoa mixture into the empty cavities. It might overflow, but just keep piling it in. Place back in the oven under the broiler for about 4 minutes, or until the quinoa mixture has a nice crunchy crust over the top.
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