Stuffed Acorn Squash

 

 

This recipe is a preview from the new Happy Herbivore Abroad cookbook, which I am so excited to get!  I had never made acorn squash before and discovered that I like it A LOT.  This recipe was pretty quick and looks so pretty (in addition to being delicious)!  I think this would make a great addition to any Thanksgiving meal :) 

 

Ingredients

 

Serves 2

 

• 1 acorn squash
• 1/2 cup quinoa
• 1 1/4 cups low-sodium vegetable broth
• 1/4 - 1/2 tsp yellow curry powder
• 1/8 - 1/4 tsp ground cinnamon
• sea salt, to taste
• 1/4 cup raisins
• 1 cup fresh spinach, finely chopped
• spray cooking oil

 

Instructions

 

1. Preheat oven to 400ºF. Cut acorn squash in half, place cut side down on a greased cookie sheet, and bake 30–35 minutes, until fork-tender.
2. Meanwhile, combine quinoa, vegetable broth, curry powder, a few dashes of cinnamon (about 1/8 - 1/4 teaspoon), and raisins in a pot.
3. Bring to a boil, immediately reduce to low, and cook for 15 minutes, or until liquid evaporates. If quinoa is not fluffy after 15 minutes, add more vegetable broth and cook longer. (Sometimes the raisins will absorb the liquid also, so more is needed to cook the quinoa. This is particularly true with electric stoves.)
4. After quinoa is done, stir in spinach, add another dash or two of cinnamon, plus salt if desired, then cover and set aside, away from heat.
5. Once acorn squash is done, flip it over and scoop out seedy matter. Then use a sharp knife to cut the point off each base so the acorn bowls sit upright and don’t fall over.
6. Spoon quinoa mixture into squash and serve warm.