Quinoa stuffed squash
One of my favorite dishes at Thanksgiving is the stuffing! Steamed acorn squashes were the perfect pairing for the stuffing. Making it with quinoa made it super healthy and gave it a very pleasing texture.
Ingredients
- 2 Acorn Squash
- 1 1/2 Cup Cooked quinoa Prepare with favorite veggie broth
- 3/4 Cup Diced celery
- 3/4 Cup Diced onion
- 1/2 Cup Pecan pieces
- 1 Cup Veggie broth Choice.
- 1/2 Cup Fresh Green Peas Frozen ok
- 1/1 Cup Diced carrot
- 4-6 Mushrooms
- 1 TBSP Poultry Seasoning
- 1/2 TSP Himalayan Salt
- 1/2 TSP Black Pepper
- 1/4 TSP Garlic Powder
Instructions
- Cut acorn squashes in half and remove seeds.
- Place acorn squashes cut side down onto a wire rack over a pan of water. Bake at 400 ° F for 50 minutes or until fork tender.
- Cook the quinoa per instructions using your choice of broth instead of water. 1 Cup of Quinoa will make enough for 4 servings.
- Chop celery, onion and carrot into the same size dice so they cook evenly.
- Clean and slice mushrooms into 1/4" slices.
- Wash fresh peas and set aside. If using frozen peas, rinse to remove the freezer taste.
- Pour 1/2 the broth into a skillet and add all vegetables except the peas. Saute until vegetable are soft.
- Add peas, pecans and quinoa to the saucepan. Continue to cook while stirring to incorporate the quinoa. Add seasonings, salt and pepper. Add broth as needed when vegetables get too dry.
- Spoon stuffing into the acorn squashes. Place on rack and bake 10 minutes at 350 ° F to heat through and crisp up the top.
Notes
This is a Snap Pea Sheep recipe.
I usually use corn bread or bread cubes which you can do. I like this lighter version with the quinoa very well.
Other vegetables work well here. If using broccoli or bright green vegetables, add in at the last minute (before baking) to prevent over cooking of the vegetables.
You may subsitute cauliflower "rice" for the quinoa.
Acorn squash is optional. This can be a side dish that you heat 10 minutes before serving.