Tuesday, August 27, 2013

Roasted Acorn Squash Stuffed with Apple-Spiced Quinoa

This time of year, I start to long for fall flavors. The cinnamon, squash, maple, and apple aromas of this recipe are the perfect way to transition into fall. While this recipe does take some planning, it is delicious and well worth it.
Roasted Acorn Squash Stuffed with Apple-Spiced Quinoa 1 acorn squash 1 cup quinoa, rinsed 2 1/2 cups water 1 crisp apple (Gala or Honeycrip, for example), peeled, and finely diced 1/2 cup golden raisins 1/4 cup maple syrup 2 teaspoons cinnamon 1 teaspoon salt 1/4 cup pecans, toasted and coarsely chopped 2 Tablespoons brown sugar 1. Preheat oven to 350 degrees. Cut the squash in half and place each half cut-side down onto a baking sheet lined with a silicone liner or greased aluminum foil. Bake for 45 minutes, turn so that cut side faces up and cook for another 20 minutes, or until golden and tender. 2. While squash cooks, bring water to a boil. Add quinoa, diced apple, raisins, maple syrup, cinnamon, and salt, and simmer for 15 to 20 minutes, or until quinoa is cooked and fruit is tender. Spoon the quinoa mixture into the squash. 3. In a small bowl, mix pecans and brown sugar. Sprinkle pecan-sugar mix onto the quinoa-stuffed squash and serve immediately.

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