I made these quinoa and wild rice stuffed acorn squash for a family dinner and it was a nice hearty but healthy alternative to our typical family veg-out sessions. You’re getting magnesium from the pumpkin seed, vitamin C and fibre (among other things) from the squash and it’s a complete protein meal because of the quinoa. You can also swap out the goat cheese for Daiya or nutritional yeast if you’re not down with the dairy.
INGREDIENTS (serves 4):
- 2 acorn squash
- 1/2 cup wild rice (rinsed)
- 1/2 cup red quinoa (rinsed)
- 1 large onion
- 1 shallot
- 2 large pieces of garlic
- 1 tbs. of coconut oil (to saute onion, garlic, and shallot)
- 1 cup of toasted pumpkin seeds
- 1 small package of goat cheese
- Salt and pepper to taste
- Preheat oven to 400 F. Half the squash and remove seeds.
- Put the four squash halves in a cooking pan, cut side down and fill pan with some water (just enough to cover the bottom of the pan). Let this cook in the oven for 30-40 minutes; you’ll know when the squash is done when you can pierce it with a fork.
- While the squash is cooking, boil and cook the quinoa and rice. I like to use the same pot for this because I’m lazy and don’t want to clean more dishes :D; I boil the wild rice first for about 20 minutes, then I add the quinoa and cook for another 15-20 minutes.
- While the quinoa and rice are boiling, finely chop the onion, shallot and garlic and saute in a pan over medium heat with the coconut oil until caramelized. Add this to the rice mixture, once the quinoa and rice is done cooking. Salt and pepper to taste.
- Once the acorn squash is cooked, remove from the oven and fill with rice mixture, and top with toasted pumpkin seeds and goat cheese
- It’s very easy to toast pumpkin seeds, and they taste so delicious and crispy. Just put in a bare pan over medium heat and constantly move the seeds until they start to brown slightly.
That’s it, now you get to eat it :)!