Wednesday, February 24, 2010

Recipe of the Week: Quinoa-Stuffed Acorn Squash

On the heels of yesterday's post touting how imperative it is try to eat vegetarian a few nights a week, I wanted to get a recipe up that is supremely easy (and microwave-free;)). All you need to prepare these perfect, delicious, and visually stunning cups is for the earth to make them and you just cut them in half, scoop out the seeds and 30 minutes later relish in Mother Nature's amazing work. How easy is that?

Quinoa-Stuffed Acorn Squash
Serves 2 with extra stuffing for tomorrow's lunches
One acorn squash, cut in half with the seeds scraped out
Extra virgin olive oil
4-5 new or red potatoes, scrubbed clean and thinly sliced
1 onion, diced
Few pinches of dried rubbed sage
Pinch of saffron
1 bay leaf left whole
1 can vegan/vegetarian gluten free cream of mushroom soup*
1 cup rinsed quinoa
1 cup frozen peas
1 squirt Bragg's Liquid Aminos
Freshly ground black pepper
Few slivers of Parmesan cheese (optional)

Preheat oven to 350 degrees while you wrestle with the squash. Squirt a little of the extra virgin olive oil on a cookie sheet and place the squash cut side down and place in the oven. Let bake for 30 minutes or until easily pierced with a knife.

While your squash is baking, bring 1 cup of quinoa to a boil with 2 cups of water. Reduce to a simmer and cover. In a large saucepan, saute the potatoes in some olive oil. Once they start to soften add the onions. Season with the sage, bay leaf, saffron, Bragg's, and pepper. The quinoa should be close to being finished, so keep an eye on it!

Once the potatoes are tender, throw in the cup of frozen peas and the can of cream of mushroom soup. Once well combined add the quinoa. Mix until well incorporated and the peas are hot. Give it a taste and add more Bragg's and pepper if needed. Take out the bay leaf. Remove your squash from the oven, turn them over and fill with your delicious stuffing. Top with Parmesan if wanted and sit back and pat yourself on the back. You are actively helping the planet!

*Healthy Valley makes a great gluten free Cream of Mushroom soup! It's not as thick as the mushroom soup you may know and love, but it is organic and the flavor is much better in my opinion!

1 comment:

  1. Please, please, PLEASE post recipes more frequently! You're amazing and I'm definitely making this.


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