Here is my November recipe for my column in The Hinton Voice! I've been really looking forward to sharing this recipe with you all since it's fast becoming one of our family's favourites, and it's perfect for the holidays!
Read my column in full below:
[This dish is all about presentation and takes very little effort to pull off. Squash is abundantly in season right now so a good acorn squash should be fairly easy to get your hands on. For this recipe, you want to try and find a large squash if possible (more room to stuff quinoa!) though really any size will do.
I made this recipe for the first time around Thanksgiving, when I was trying to think of a meat free alternative for all of my vegetarian/vegan friends, and also for something that my gluten free friends could enjoy. There are a few people in my family who aren’t huge fans of turkey (I know, right?!), and I also have some friends who are vegetarians so turkey isn’t an option for them. The quinoa in this dish packs a huge punch of protein, making it an ideal meat free alternative. Because the flavors used in this recipe have such an incredible holiday vibe, it will pair perfectly with any holiday feast! The flavors in this recipe are reminiscent of stuffing or dressing, making the quinoa portion of this dish an excellent alternative for celiac (gluten free) guests as well.
Whether you’re a vegetarian, meat lover, or simply someone who loves to try new things, this is one recipe you’re going to want to make!]
Recipe makes 8 servings
- 1 large acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 2-3 tsp coconut or olive oil, divided
- 1 medium onion, diced
- 1 gala apple, diced
- ¼ cup chopped pecans
- 1 tsp rosemary
- ½ tsp sage
- salt & pepper to taste
- 1 tbsp maple syrup
Slice acorn squash into 8 equal size pieces. Scoop out the pulp and seeds, then rinsed each piece and pay dry – place on lightly oiled baking sheet. Hint – you can roast the seeds just like you would pumpkin seeds!
Cook quinoa in broth according to package directions (I like to use a rice cooker for mine!).
In a medium frying pan set to medium-low heat, sauté onions, and apples in 1-2 tsp coconut oil (or olive oil if that’s what you’re using) until onions are slightly translucent and apples are cooked through. Add pecans, rosemary, sage, salt, and pepper, and sauté for an additional 1-2 minutes until pecans are lightly toasted and the herbs are fragrant.
Place filling in acorn squash on baking sheets being sure to press the quinoa down as much as you can without overfilling. Melt 1 tsp coconut oil (or olive oil) and brush on edges of squash. Repeat this step with maple syrup.
Bake in preheated 375 degree oven for 30-40 minutes or until squash is soft (this will depend entirely on big the squash was and how thick you cut it).
Nutritional Info (per serving)
Calories – 167 Fat – 6 Carbs – 26 Protein - 4 Fibre – 3