Saturday, November 20, 2010

Cranberry Quinoa-Stuffed Acorn Squash

Want to receive a delicious holiday treat from a fellow blogger?  Check out the Blogger Baked Goods Exchange over at Itzy's Kitchen.  The deadline to sign up is Wed., Nov. 24th, so do it quick! :)

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.

10 comments:

  1. Oh, I am definitely going to making this! Great presentation.

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  2. Looks good! I've never cooked w/acorn squash because I'm afraid to cut it. I have a good Wusthoff knife so maybe I'm worrying for nothing! Love the flavor profile here!! Happy Thanksgiving to you...

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  3. Oh man, that looks delicious! What a fun savory thing to do with acorn squash. We totally went the sweet route the other day, but now I want to try this!

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  4. I love stuffing squash! Must remember to get acorn squash seeds for my garden next year.

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  5. This sounds awesome! I love meals stuffed squash!

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  6. Nice touch toasting the seeds! Yum!

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  7. Yum. Quinoa and cranberries in squash sounds so Autumny!

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  8. Thanks so much for the shout out! We so appreciate it :) Stuffed squash is one of my favorite fall/winter dinners. I love your combo too- I bet the cranberries & apple add just the right amount of sweet.

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  9. I have never made a squash before, but I'm always on the hunt for delicious quinoa recipes, so I need to try this one! Thanks :)

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  10. That recipe looks fantastic. I'll have to check out that cookbook too!

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