Quinoa Stuffed Acorn Squash
(vegan & gluten free)
Prep Time: 40-50 min
2 acorn squash
2 cups water or vegetable stock
1 cup quinoa
2 tbsp olive oil + more for drizzling
1 small red onion
4 ribs celery
1/2 tsp sage
1/2 tsp thyme
1 tbsp Lemon juice
1/4 c fresh parsley
1 tsp (each) salt & Pepper
1. Preheat oven to 375* degrees. Cut squash in half, scrape out seeds, place in a large glass baking dish and drizzle with a little olive oil, sprinkle with Salt & Pepper. Bake for 30-40 minutes or until tender.
2. In the meantime, bring a pot of water to a boil, stir in quinoa and let cook over low heat 15 minutes or until water is absorbed. Add 1 tablespoon of lemon juice, and a pinch of salt... stir.
3. Next, add olive oil to a large skillet over medium heat. Finely chop onion and saut until tender about 5 minutes, stir in finely chopped carrots and celery.....cook & stir 5 minutes before adding in sage, thyme, and salt & pepper.
4. Stir in cooked quinoa and fresh parsley. Then, once squash is tender, remove them from the oven and fill them with the Quinoa stuffing. Garnish with parsley and a drizzle of olive oil to serve. Serves about 4 as a main dish, 8 as a side.