Stuffed Acorn Squash

Stuffed Acorn SquashI 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

DIRECTIONS

  1. Preheat oven to 400 F. Half the squash and remove seeds.
  2. 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.
  3. 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.
  4. 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.
  5. 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 :)!

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