Quinoa and Pumpkin Seed Stuffed Acorn Squash

Sometime last year, I discovered acorn squash. I don’t know how I went the last 30 years without ever trying this particular squash before. It has since become one of my favorite things to eat. My favorite fruit and vegetable market has an overabundance of various kinds of winter squashes now and I am beyond excited to try out different recipes! Who would have thought an acorn squash would become my definition of comfort food?!?

Quinoa and Pumpkin Seed Stuffed Acorn Squash

Ingredients

• 4 medium Acorn Squash, halved lengthwise with seeds removed
• 3 cups Water
• 2 cups Quinoa
• 2 tsp Olive Oil
• 1 1/2 cups Onion, diced
• 1/2 cup Carrots, diced
• 1/2 cup Celery, diced
• 1 TBS minced Cardamom
• 1/8 tsp Turmeric
• 1/2 cup Dried Cranberries
• 1/3 cup Apples, diced
• 1/4 cup Dried Currants
• 1/3 cup Pumpkin Seeds, toasted
• 1/2 tsp Freshly Grated Nutmeg
• 1 Cinnamon Stick
• 1/2 tsp Sea Salt
• Freshly Ground Black Pepper, to taste

Instructions

1. Preheat oven to 350 degrees. Adjust rack to the middle shelf.
2. Simmer the quinoa in 3 cups of water to make fluffy. This takes about 15-20 minutes.
3. While the quinoa cooks, add the onions and 1/2 tsp of sea salt to a pan and cook until softened, stirring frequently. This takes about 3 to 4 minutes. Stir in the carrots, celery, cardamon and turmeric.
4. Cover the pan and simmer the vegetables for about 5 minutes until they are tender.
5. Using fresh apples, cut into small dices and soak with lemon juice.
6. In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.
7. Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan. Pour 1/2 inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.
8. Stuff the squash halves with the quinoa mix and return them, stuffing side up, to the pan. Bake until the flesh can be easily pierced with the tip of a paring knife. This should take about 30 minutes.

Looks delicious, doesn’t it?!? I know what we are having for dinner! I love when I can find delicious, gluten free recipes to enjoy and share with my family!

*This recipe and image is courtesy of bistroMD

What’s your favorite way to cook acorn squash?