Acorn Squash
Ingredients
- 2 acorn squash, halved and seeded
- 2/3 cup quinoa
- 1 1/3 cups water
- 1 1/2 teaspoons butter
- Sea salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion, chopped
- 1/2 green bell pepper, chopped (optional)
- 2 stalks celery, chopped
- 1 apple, diced
- 3 cloves garlic, minced
- 1 (2 inch) piece fresh ginger, minced (optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 dash crushed red pepper flakes
Directions
- Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
- Meanwhile, heat the olive oil at medium. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened , about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper. When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Chop the squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the shells. Return to the oven, and bake about 5 minutes. Serves 2 as a main course or 4 as a side dish.
