Quinoa Stuffed Acorn Squash

This time of year there is an abundance of delicious squash at the local farmer’s market. They are so beautiful in color, signaling their high nutrition content! Vibrant colors in fruits and vegetables are a sign that the plant contains high levels of antioxidants, vitamins, and minerals. Squash are high in antioxidants, Vitamin A, Vitamin C, potassium, and magnanese. They are a healthy complex carbohydrate and an excellent source of fiber.

Unfortunately many people admire the colors of squash, but don’t bring them home because they are unsure of how to prepare them. This is a shame because squash is one of the most amazing vegetables of the fall harvest!

Here is a recipe for acorn squash, although I’m sure this recipe would work with other types of squash as well. The flavors are a delicious contrast of sweet and pungent. The cinnamon adds a warming effect to the entire dish, making it a perfect dinner on a chilly day.

Ingredients:

1 acorn squash

1/2 cup of quinoa

1 medium clove of garlic

1/2 of a sweet onion

4 large kale leaves

1 cup of raisins

olive oil

cinnamon

salt + pepper

Preheat oven to 350.

Cut squash in half, lengthwise.

Scoop out the seeds and gunk (save the seeds to bake later!)

Coat the inside of the squash with olive oil.

Season generously with cinnamon, and a dash of salt and pepper.

Place squash on baking pan, and bake for 45 minutes.

While squash is cooking prepare quinoa.

Add 1/2 cup of quinoa to one cup of water or vegetable broth.

Bring to a boil, then lower heat and allow to simmer for about 15 minutes.

While the quinoa is cooking prepare the vegetables.

Finely chop the garlic and sauté it in a frying pan with a little bit of olive oil.

Finely chop the onion and sauté with the garlic.

Wash and finely chop the kale and add to the garlic and onion.

Add quinoa and raisins.

Season generously with cinnamon, and a dash of salt and pepper.
Stir fry for a few minutes, and then remove from heat.

After 45 minutes, remove squash from oven.

Fill the bowl of the squash with the quinoa mixture.

Put back in the oven and bake for another 15 minutes.

Serve in the squash bowls, remember that the skin of the squash is edible and delicious!

Enjoy!