Quinoa Stuffed Acorn Squash
Hearty enough for a main course and light enough for a side dish!
Preheat oven to 375°. Brush each half with 1/2 teaspoon honey and sprinkle on 1/4 teaspoon Himalayan Pink Salt (Fine). Line a baking sheet with parchment paper and place each squash half cut side down. Bake for 40 minutes
In a saucepan over medium high heat, add water, 1/2 teaspoon Himalayan Pink Salt (Fine), and quinoa. Bring to a boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered (do not open cover).
In a medium sized skillet over medium high heat, toast the sliced almonds until slightly browned. Set almonds aside. Add olive oil and onions. Cook until slightly browned. Add garlic, Ground Cumin, 1/2 teaspoon Himalayan Pink Salt (Fine), Black Tellicherry Peppercorn, and Ground Ginger. Cook until spices are fragrent. Return the almonds to the skillet. Remove from the heat and stir in the cooked quinoa.
Remove the cooked squash from the oven, fill each piece of squash with 1/4 of the quinoa mixture, drizzle on some honey, and top with chopped parsley.
- 2 acorn squash, cut in half, seeds removed
- 2 tablespoons honey
- 1 1/2 teaspoons Himalayan Pink Salt (Fine)
- 1/2 cup quinoa
- 1/3 cup slivered almonds
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Black Tellicherry Peppercorns, freshly ground
- 1/8 teaspoon Ground Ginger
- 1/4 cup fresh parsley leaves, chopped
Substitute pine nuts for the almonds to add another layer of sweetness to the dish.
|Prep Time||10 minutes|
|Cook Time||40 minutes|
|Total Time||50 minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|