My favorite season, my favorite time to cook. Easy way to eat acorn squash – stuff it with quinoa, apples and cranberries. And I added pecan half on top – zing!
Yield: 2 servings
1/2 cup white quinoa, cooked
1 small acorn squash, halved
1/3 medium onion, diced
1 celery stalk, chopped
3 tbsp. dried cranberries
1/2 medium apple, diced
1 cup chicken broth
salt and pepper
Preheat the oven to 425 F.
Cut squash in half and scoop out seeds. Spray cooking spray over the cut side and season with salt and pepper. Place halves, flesh side down, on a baking sheet for 20-35 minutes until easily pierced with fork.
Cook quinoa according to instructions on the box. I used Minsley Cooked Organic Quinoa.
Spray sauté pan with cooking spray and cook onion and celery on medium heat until softened about 5 minutes, add chopped apple and cook about 3-4 minutes more. Add cranberries and quinoa, salt and pepper for taste, mix with cup of warmed chicken broth. Let cool a little.
Scoop mixture into the cooked acorn squash and return to the oven for another 10 minutes.
1 serving is about 260 calories