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Quinoa Curried Stuffed Acorn Squash
From Dorothy McNett's recipes at www.dorothymcnett.com. If you have extra quinoa filling that will not fit into the squash shells, simply place it in a baking dish, heat and serve. This is so festive, and can be served as a main dish along with a salad, cheeses, and raw vegetable sticks for accents.
1-2 winter squash, such as acorn or banana squash
1 cup quinoa (white, red, black or a combination)
2 cups vegetable broth (or water)
1/4 cup unsalted butter or olive oil
1 medium onion, finely chopped
2-3 cloves garlic, chopped
1 medium apple, coarsely chopped
1 teaspoon vinegar (balsamic or cider)
1 tablespoon curry powder
1/4 - 1/2 teaspoon sea salt
several grindings of peppercorns
1/4 cup dried cranberries (or raisins or currants or goji berries)
drizzles of extra virgin olive oil
paprika for sprinkling
Wash and dry the squash. Place on a plate and cook in microwave, using 4-5 minutes per average sized squash. Do one at a time, and cook just until it is barely tender when pierced with a fork. Allow to cool.
In the meantime, rinse and drain the quinoa and place in a glass or ceramic batter bowl. Add the broth or water. Cover with a glass or ceramic plate. (Do not use plastic) Cook in microwave 5 minutes on full power, and then 10 minutes on half power (power level 5). Allow to stand until all liquid has been absorbed. Or, combine quinoa and broth in a saucepan, bring to a boil and then simmer until all liquid is absorbed, about 12-15 minutes.
While quinoa is cooking, heat a skillet and add the butter or oil. Cook and stir the chopped onion, garlic and apple about 3-4 minutes. Add the vinegar, curry powder, salt and pepper and cook about 1 more minute. Remove pan from the heat and add the dried cranberries. Now slice the squash in half and scoop out the seeds. Preheat oven to 375 degrees. Arrange the squash in a baking dish. Stir the cooked quinoa into the onion mixture. Pile into the squash shells. Drizzle with a bit of olive oil and sprinkle with paprika. Bake about 25-30 minutes. Cool slightly and serve.
Recipe created 2012-12-11.
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