Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash
Makes 6 servings.

3 acorn squash
3 tbs olive oil, separated
½ onion, diced
2 garlic cloves, diced
2 cups quinoa
4 cups vegetable broth or water
1 tsp salt
1 tsp pepper
1 cup diced celery ribs
½ cup dried cranberries
1 cup chopped pecans

Balsamic Vinaigrette
1 tbs dijon mustard
2 tbs honey
¼ cup balsamic vinegar
¼ cup olive oil
Mix well to emulsify.

Preheat the oven to 400⁰. Cut off each end of the acorn squash, then cut in half. Spoon out the seeds and stringy bits. Drizzle each squash with two tablespoons of olive oil, salt and pepper. Place the squash on a non-stick baking sheet, cook for 20 minutes.

Sauté the garlic and onion in one tablespoon of olive oil.Once the onions are translucent add in quinoa to toast, stirring frequently for 2 minutes. Stir in broth, salt & pepper, bring to a boil then reduce heat to medium low, cover and simmer for 10-15 minutes or until all liquid is absorbed.Fluff with a work and toss with celery, cranberries, pecans and balsamic vinaigrette.Taste for seasoning. Add more salt & pepper as needed.

Remove acorn squash from the oven and fill with quinoa mixture. Return to the oven and cook for 20-30 minutes more or until squash is softened. Serve warm and enjoy!