Acorn Squash Stuffed with Cinnamon-Scented Quinoa
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 405.1
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 10.8 mg
- Total Carbs: 76.8 g
- Dietary Fiber: 8.6 g
- Protein: 10.0 g
IntroductionFrom Choosing Raw, modified with ingredients I have on hand!
menu/ From Choosing Raw, modified with ingredients I have on hand!
2 Acorn Squash
1 cup quinoa
1/2 cup raisins
1/3 cup walnuts
1 T honey
1 t cinnamon
The original recipe called for dried cherries instead of raisins; pine nuts instead of walnuts; and agave instead of honey. I didn't have cherries or pine nuts, so I made up this version....still very tasty, but I'm looking forward to trying it the other way too, cherries have so much flavor!
Place the acorn squash face down in a baking dish with enough water to reach 1 inch up the squash. Cook for thirty-five (or so) minutes, or until the squash is fork tender.
While squash is cooking, cook quinoa in water, according to the box instructions. When itís ready, fluff it with a fork and add the cinnamon, honey, raisins, and walnuts.
To serve, place one squash half on a plate, fill with a quarter of the quinoa mixture.
Serving Size: Makes 4 servings of 1 half-squash
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHIFAL.