![]() ![]() Remover the pan from heat and add cook quinoa, onion, garlic, cumin, cinnamon, ginger, lemon juice, dried cranberries, and parsley. Add almonds to toast for about 2 minutes. Add onion and cook until softened (about 3 minutes). Cover and simmer until water is absorbed – about 10 minutes. Heat quinoa and 1 cup of water in a small saucepan and bring to a boil. While the squash is roasting, rinse quinoa in a fine meshed sieve. Brush the inside of the squash with maple syrup and roast for 40 minutes or until tender. Cut the squash in half down the center and clean out the seeds. Line a baking sheet with foil or parchment paper. WATCH THE VIDEO ☺ġ – 2lb acorn squash or 2 1lb acorn squash I like to eat it warm or at room temperature. You can serve this with a little extra maple syrup to drizzle on top. This dish is very low in calories primarily because you aren’t using sausage or bread – but don’t tell anyone! This is a great alternative to the wild rice stuffings which the low carb people are avoiding. The earthiness of the quinoa pairs well with the sour, sweet cranberries. The recipe makes far more stuffing than you can put into the acorn squash and you will be glad! It is perfect to eat on a bed of spinach or on its own. I like eating this quinoa stuffing on its own. You make the stuffing while the acorn squash is roasting and it isn’t hard. I always slice the rounded part of the squash so it sits up and doesn’t roll all over the place. You don’t have to peel this squash – which is pretty much impossible anyway. All you do is brush a little maple syrup on it. Acorn squash (unlike butternut) is easy to slice and clean. The key is getting the spices to complement the squash.Īnybody can make butter soaked bread taste good! Quinoa is another kind of challenge.įirst, you roast the acorn squash which is incredibly easy. I used quinoa and cranberries and it tasted delicious. ![]() All you have to do is choose to use ingredients that a flavorful on their own.Īs you can see, I don’t have any bread or sausage in the ingredients for this stuffed squash. We tend to stuff things with bread soaked in olive oil or butter, and sausage. ![]() People tend to only eat squash at Thanksgiving but that is silly! Winter squash is great all winter long. Right now, squash is one of the only foods that I can buy locally since the ground is frozen. Check out my lighter roasted acorn squash or my roasted sugar pumpkin recipe if you are looking for a fast fix. Acorn squash is beautiful, packed with fiber and vitamins, and easy to make. ![]()
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