Quinoa Stuffed Acorn Squash
November 10, 2019
Ingredients
- 1 large acorn squash
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 cup sliced celery
- 1/2 medium onion diced (I used red onion)
- 1/3 cup dried cranberries
- 1/2 cup orange juice
- Salt and pepper to taste
Directions
- Step 1 Preheat your oven to 350°F.
- Step 2 Take one large acorn and slice both ends off.
- Step 3 Next cut 1/2 inch wide slices (this should yield four rounds).
- Step 4 Remove all seeds from the centers.
- Step 5 Place on baking sheet and lightly pepper, then bake for 25 minutes at 350 F.
- Step 6 When ready, a fork should be able to come out, but acorn will still be a bit firm.
- Step 7 In a pan, drizzle olive oil and start sautéing 1 cup of celery and 1/2 of a medium onion diced.
- Step 8 Lightly salt and pepper and reduce heat when translucent (about 5 to 7 minutes).
- Step 9 Then add 1/3 cup dried cranberries and 1 cup vegetable broth.
- Step 10 Next add in 1/2 cup quinoa and return to high heat stirring more than occasionally (you need to be attending the pan at this point).
- Step 11 When it reaches a full boil and you notice liquid reducing, turn the temperature to low and add 1/2 cup of orange juice and put a lid over the pan.
- Step 12 Remove the lid and stir occasionally.
- Step 13 This may take 15 to 20 minutes before ready.
- Step 14 When quinoa is done scoop the quinoa mixture into the center of each acorn round and place
- Step 15 Back into the oven at 350°F for 10 minutes.
Fresh Cranberry Sauce (V, V+, GF)
November 10, 2019
Ingredients
- 8 ounces of fresh cranberries
- 1/2 cup orange juice
- 1/3 cup sugar
Directions
- Step 1 Place ingredients in to a food processor or blender and blend thoroughly.
- Step 2 ***This cranberry sauce has a bright tart flavor.
Recent Comments