Picture by Jin Chu Ferrer of Contradiction of Sorts.
Fall sure does take a while to hit Tejas. With that said, it's a bit weird seeing all the grocery stores stock up on every variety of winter squash out there, even if it doesn't look or feel like Autumn in mid-October. But I like seeing these displays of gourds galore when I go grocery shopping. It gets me in the Fall spirit. Like, F yah, I'm ready for Fall! Winter, even. So I picked me up a nice acorn squash the other day. If Fall's not coming to us anytime soon, then I'm coming to Fall and bringing it straight to our dinner table. Starting with the following recipe that I've tried out last night. Hands down, it's the best stuffed acorn squash V and I ever had!
Quinoa Stuffed Acorn Squash adapted fromHealthy Crush
1 large acorn squash
Sea salt & pepper to taste
1 cup quinoa
1/2 yellow onion
2 cloves garlic, chopped
1/2 cup chopped mushrooms (any variety)
1/2 cup chickpeas
1/2 cup chopped fresh basil or parsley
1/3 cup raisins
A few splashes of soy sauce (optional)
A sprinkle of cayenne
A sprinkle of goat cheese on top
Pre-heat oven to 400. Cut your acorn squash in half length-wise and scoop out the seeds. Brush the squash with olive oil and sprinkle with salt and pepper. Pop into the oven. Bake for 1 hour. While squash is baking, prepare the stuffing. Cook quinoa. Add onions, mushrooms, garlic and chickpeas to a pan with a little oil. Add a few splashes of soy sauce and a sprinkling of cayenne. Cook until onions are translucent & all ingredients are starting to brown up a bit. Add cooked quinoa to onion mixture in pan and mix thoroughly. Turn off heat. Add raisins and basil/parsley to the quinoa mixture. Stir well. After 45 minutes, remove squash from the oven and fill with stuffing. Cook another 15 minutes with stuffing inside.
Squash is ready when it starts to turn golden brown around the edges. Top with cheese.
besos ... jin.