Quinoa and Cranberry Stuffed Acorn Squash


Serves 4
  • ¾  cup white quinoa, rinsed
  • ¾  cup red quinoa, rinsed
  • 1 cup orange juice
  • 2 cups apple juice or cider
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 to 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 acorn squash
  • 5 tablespoons vegan margarine, divided
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1/2 cup dried cranberries
  • 1/2 cup dried apples, diced
  • 2 tablespoons maple syrup
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup chopped fresh parsley
Toast quinoa without liquid in rice cooker for about 3 minutes. Add orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Let rice cooker do it’s thing. (Or, simmer, covered, for 25 minutes.)

Meanwhile, preheat oven to 350°F. Cut each acorn squash in half and steam in veg. steamer pot. (Or, place cut-side down in a baking dish filled with 1/2 inch of water. Bake 40 minutes.) While squash steams (or bakes) and quinoa cooks, melt 3 tablespoons of butter and sauté onion, carrot, and celery over medium heat for 8 to 10 minutes. Add sautéed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup.

Simmer the aromatic mixture for 10 more minutes, at which point the quinoa should be fully cooked and hold together like sticky rice. Remove from heat and stir in sliced almonds and parsley.

Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.

This has been a huge hit every time we’ve made it. From Liz Gary cooking class 11-19-13

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