Cranberry Quinoa-Stuffed Acorn Squash

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Squash rocks.  It is super healthy, deliciously filling, and easy to cook.  I've been intrigued by different kinds of squashes since I began reading about the various kinds available during the fall.  Sprouts had all their squash on sale a few weeks ago, so I picked up an acorn squash and started working on something tasty for dinner on a chilly fall night.

Enter Mollie Katzen's Get Cooking.  I won this cookbook in a Kashi giveaway last year (it was one of those things where you enter and forget about it until the package shows up on your doorstep).  Needless to say, it's been a great resource and is packed full of easy and simple recipes to help you sharpen (pun intended, har har) your culinary skills.

Let's get started, shall we?

Pick a lovely squash for your meal.  Isn't it purty? :)

Get a big, sharp knife.  You'll need it to halve your squash down the middle.  Use force if necessary.

With a big spoon, scoop out all the pulp and seeds.  Be patient - it takes a while!  When you're done, bake it for 35-40 minutes until the flesh has softened.

Meanwhile, get your quinoa going.  I subbed quinoa for rice in this recipe because I hadn't cooked any in a while, and I thought the nutty texture of the quinoa would pair well with the sweet and nutty flavor of the squash.  I was right :)

In your saucepan, sauté some onions.

Add in your chopped nuts to toast them a bit and bring out the flavors of the natural oils.  Yum!

Please try not to burn your onions like I did.  Oops.

Once your quinoa is finished cooking (about 20 minutes), it will be nice and fluffy like this.  Sample a bit just to make sure :)

For the topping on your quinoa, toast the leftover squash seeds in the oven for 10-15 minutes at 300 degrees with olive oil, S&P, and cumin.  Make sure to stir them halfway through so they don't burn.

Mix all your other ingredients in with the quinoa...

...and add a splash of this to bring out the lovely fall flavors and give it a little extra kick.  I probably used 2-3 tablespoons.  Don't be shy!

Here's what your squash will look like after roasting.  Yum yum!

Fill each squash half with your quinoa mixture, and top with some toasted squash seeds.

Doesn't that look good? :)

Cranberry Quinoa-Stuffed Acorn Squash - serves 2
Adapted from Mollie Katzen's Get Cooking

Ingredients:

• 8 oz. quinoa
• 3/4 cup water (or however much you need to cook your quinoa)
• 3/4 tbsp. EVOO
• 1 medium acorn squash
• 1/2 tsp. butter
• 2-3 green onions, minced
• 1/4 cup chopped walnuts
• 1/8 tsp. minced garlic
• 1/2 medium apple, chopped
• 1/8 cup dried cranberries
• Apple cider vinegar to taste

Directions:

• Cook your quinoa according to package directions, and set aside.
• Adjust your oven rack to the center position and preheat oven to 400 degrees.
• Line a baking tray with foil, and pour half the olive oil on it.  Using your fingers, distribute the oil so it coats the area where you'll put the squash.  
• Place the squash, cut side down, on the olive oil.  Roast for 35-40 minutes or until flesh is tender.
• Meanwhile, heat a small skillet over medium heat.  Add the remaining olive oil and swirl to coat the pan.  Add the butter and swirl until it melts into the oil.
• Add onion, and cook for 5 minutes, stirring often, or until it becomes very soft.
• Add the walnuts and cook with the onions, stirring frequently, for 5 minutes (they will begin to toast and give off an aroma).
• Stir in the garlic and salt, and cook for a few minutes longer.  Remove pan from heat.
• Check on your quinoa and add a splash of apple cider vinegar to taste, if you like.
• Transfer quinoa to a medium mixing bowl.  Add the onion-walnut mixture and toss until combined.  Add the apples and cranberries and toss until combined.
• Turn the squash halves over so their cavities are facing up.  Divide the quinoa mixture among the squash, using a spoon to fill the cavities and pack down the mixture. (You'll have plenty of quinoa left over!)
• Sprinkle the squash with the toasted seeds, and serve.