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
Ingredients
- 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
Directions
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)
Enjoy!
Enjoy!
Calories
– 167 Fat – 6 Carbs – 26 Protein - 4
Fibre – 3
My mom has been raving to me about stuffed acorn squash but I've yet to try it - this is so pretty!
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