Stuffed Acorn Squash
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
- cup uncooked quinoa
- 2 ½ cups vegetable broth, divided
- 1 cup diced white onion
- ½ cup diced celery
- ½ cup diced carrot
- 1 cup dried cranberries
- 1 green apple, peeled and diced
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½ tsp. The Spice Hunter Sage
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½ tsp. The Spice Hunter Fine Ground Black Pepper
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½ tsp. The Spice Hunter Thyme Leaves
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½ tsp. The Spice Hunter Granulated Garlic
Directions
Preheat oven to 375°F. Cut squash in half and scrap out seeds. Place halves, cut side up in a baking dish, drizzle with 1 Tbsp. olive oil and bake for 30 minutes, flipping squash over half way through cooking. While squash is cooking, combine quinoa and 2 cups broth in small saucepan, bring to a boil, cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. In a sauté pan, cook vegetables in 2 Tbsp. olive oil until softened, then add cooked quinoa, ½ cup broth, fruit and spices. Stuff partially cooked squash halves with quinoa mixture and bake for an additional 30-40 minutes or until squash is cooked through.
