This idea hit me on my home from the gym today. I was pondering what I would make for lunch and then I remembered I had these two tiny acorn squash from the farm that I had no idea what I was going to do with. Just look how stinkin’ cute these are or should I say were… ;)
I also have a half gallon of apple cider we bought at our yearly outing to Maize Quest and Maple Lawn Farms. Apples and winter squash are awesome together! I learned that making Winter Squash Soup and Bulgur Stuffed Pork. The little bit of sweetness is just a perfect compliment.
I decided to use the cider to sweeten a batch of Quinoa and use it to “stuff” the squash. OMG It was SO good! Simple but good.
Here’s what I did…
- 2 small acorn squash or 1 larger one
- 1 small onion
- 1 large carrot
- 1-2 stalks of celery
- 1/2 cup uncooked quinoa (84g)
- 1/2 cup (4oz) apple cider
- 1/2 cup water
Preheat the oven to 400 degrees.
Halve the squash and scrape out the seeds. Place in a baking dish with a little bit of water on the bottom. Spray the tops with non-stick cooking spray and sprinkle with kosher salt.
Bake for about 50 minutes. My little ones took about 35 minute. They should be soft when pierced with a fork.
While the squash are cooking. Chop the onion, carrots and celery. Heat a small saucepan over medium-high heat. Spray with non-stick spray and brown the onion, carrots and celery. Add the dry quinoa, water and apple cider. Bring to a boil then cover and lower to simmer. Cook for 15 minutes until all the liquid is absorbed.
Once both are both done scoop the quinoa into the cavity of the squash and return to the oven for 5-10 minutes.
Serve with a little sprinkle of dried parsley and enjoy.
I love scraping the fresh of the squash out and eating it with the quinoa. The slight sweetness from the cider was a perfect compliment!
Since my acorn squash were tiny I considered each squash (with half the quinoa) as a serving. I’m thinking if you use a regular size squash half the quinoa would fit on each side still giving you 2 servings.
|Servings||Amt per Serving|
|1||1/2 the recipe|
|300||3g||8g||old: 6 (5.5) new: 8|