| Quinoa-Stuffed Acorn Squash |
Recipe Type: Entree
Author:
Ingredients
- 2 acorn squash (about 1 pound each)
- 2 TBS agave nectar
- 1/2 cup uncooked quinoa
- 1/3 cup raw almonds
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 1 TBS fresh lemon juice
- 1/3 cup dried apricots, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 TBS fresh mint leaves, chopped
- sea salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise, and scoop out the seeds.
- Brush the cut side of each squash with 1/2 teaspoon of agave; place squash, cut side down, onto a parchment-lined baking sheet, and bake for 40 minutes, or until tender.
- Meanwhile, put the quinoa and 1 cup of water into a medium saucepan.
- Bring to a boil, reduce the heat to low, and cover.
- Cook until all the water is absorbed, 10 to 15 minutes.
- In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, 3 to 5 minutes.
- Remove them from the skillet, allow them to cool, then chop them.
- In the same skillet, water sauté the onion over medium-high heat, and cook until it is softened and beginning to brown, about 3 minutes.
- Add the garlic, and cook for 30 seconds more.
- Stir in the cumin, cinnamon, and ginger.
- Remove the skillet from the heat, and stir in the lemon juice.
- Add the onion mixture to the cooked quinoa, stirring until well combined.
- Stir in the almonds, apricots, parsley, and mint; season with salt and pepper.
- To serve, place a squash half on a serving plate with one quarter of the quinoa mixture.
- Drizzle each with 1 teaspoon of agave.
- Serve.
