roasted acorn squash with quinoa and veggies
2 acorn squash
1/2 cup quinoa
1 cup spring water
1/2 large red onion, finely chopped
2 cups spinach, chopped
1/2 green bell pepper, chopped
2 tablespoons dried cranberries
2 tablespoons raw walnuts, chopped
3 tablespoons grapeseed oil
1 teaspoon turmeric
1/2 teaspoon paprika
cayenne pepper, to taste
sea salt, to taste
serving of
E3AFA
Preheat oven to 450 F.
Cut the tops and tails off the squash, then cut the squash in half. Use a spoon
to core out the seeds, which you can wash, dry and eat! Brush the insides of the
squash with one tablespoon of the grapeseed oil, then dust with the paprika.
Roast the squash for 35-45 minutes, until the flesh is lightly browned and
somewhat soft to the touch.
While the squash is in the oven, rinse the quinoa under cool running water.
Combine the quinoa and spring water in a covered pot, bring to a boil and simmer
over low heat until all of the water is absorbed.
In a skillet, heat the grapeseed oil over a medium flame and sautee until the
onion is wilted. It's a good idea to salt the onions while they are cooking. Add
the quinoa, turmeric and cayenne pepper and stir to incorporate all the
ingredients. I don't like to overcook my veggies and nuts, so I wait to add the
spinach, bell pepper, walnuts and cranberries until just before I turn off the
heat. Stir carefully to mix the quinoa and other ingredients for no more than
two minutes. Take the skillet off the flame and keep stirring for another minute
or two.
When the squash is cooked, fill the halves with the quinoa mixture and serve. In
my opinion, this dish does not make a good next-day leftover, so cook just
enough for one meal.
Makes 2-4 servings.