Fall weather calls for Fall recipes. Winter squash is our favorite during this time of the year. There are so many different ways to use them in recipes plus they have a ton of health benefits. Not to mention they taste delicious too! We usually cook with butternut squash, but we saw this recipe and had to try it. The combination of fresh herbs with the quinoa stuffed into a soft and perfectly cooked squash makes for a great meal to impress. Try it out...you will love it!
*Will feed about 6 people
- 3 medium size acorn squash (cut in half lengthwise). Scoop out seeds
- 2 tablespoons of olive oil
- 1 cup uncooked quinoa
- 1 1/2 cups of vegetable broth
- 1/2 cup of water
- 1 pack of mushrooms, finely chopped
- 2 cloves of garlic, minced
- 1 cup of Guidry's mix (chopped onions, celery and peppers)
- 1/2 cup of roasted pumpkin seeds
- 1/4 cup dried cranberries *optional
- Sea Salt
- Preheat oven to 400 degrees
- Lightly brush the tops of acorn squash with olive oil (cover the entire flesh). Sprinkle sea salt on top of each
- Roast in oven for about 45 minutes or until a fork can easily pierce through it. You really can't overcook! The longer they roast, the better they taste.
- While acorn squash is roasting, heat 1 tablespoon of olive oil in saucepan. Add 1/3 of the Guidry's mix and cook for about 2-3 minutes. Add in the quinoa, broth, water and thyme and bring to a boil. Cover and let simmer for about 15 minutes or until all of the liquid has been absorbed
- In a skillet, heat the other tablespoon of olive oil and add the rest of the Guidry's mix, mushrooms, garlic and sage. Sauté on medium heat for about 15-20 minutes.
- Toss mushroom mixture with the cooked quinoa. Add in the pumpkin seeds and cranberries. Season with salt and pepper.
- Stuff each acorn squash half with mixture.