I love Fall; the changing weather, colorful leaves, crisp Autumn air and abundance of squash in the market make me happy. So when I ran across this recipe recently I had to give it a shot! I love how the author uses items which I tend to have in the fridge anyway, with the exception of the squash which I had to buy 🙂 But hey, it was well worth it and I highly suggest you give this one a shot as it pairs well with our Butternut squash soup and warm fig & pistachio salad.
I made a couple adjustments to keep it allergy-free friendly, so you can see her original post here.
- 1 medium acorn squash
- 1 cup vegetarian chicken broth or veggie broth
- ½ cup uncooked quinoa
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped
- ½ medium onion, chopped
- 2 carrots; chopped
- ½ large bell pepper (preferably red) chopped
- 1 cup cooked garbanzo beans
- 1 cup fresh spinach
- ¼ cup raisins
- 2 ¼ teaspoons cumin
- ½ teaspoon salt
- 2 tablespoons vegan or coconut butter
- 2 tablespoons brown sugar
- Preheat oven to 400 degrees fahrenheit
- Cut squash in half and remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done (squash should be tender all the way through)
- In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover.
- Continue cooking for about 15 minutes.
- In a large skillet over medium heat, heat olive oil, add garlic, onions, carrot and bell peppers.
- Sautee for about 5 minutes until the carrots are tender, stirring occasionally.
- Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few minutes.
- Add the quinoa to the skillet, stir well and remove from heat.
- Once the squash is done cooking, remove from oven.
- Evenly spread the butter over the entire inner squash and sprinkle with the brown sugar, breaking up the squash a bit with a fork so that the butter and sugar are spread more evenly throughout.
- Stuff each half of the squash with half of the quinoa stuffing mixture and serve.
Image from http://luxhippie.tumblr.com/post/17059112770/stuffed-acorn-squash