Stuffed Acorn Squash with Quinoa and Vegetables

Squash can be sexy!

“Squash is a great member of the curcubitae family and all, especially the seeds, contain high levels of citrulline. This helps our body utilize arginine more effectively for improved blood flow and better circulation. It is often called the poor wo/man’s Viagra. When I recommend it for those I work with in my private practice (to eat more cucumbers, squash, zucchini, and pumpkin) who feel as though their sex life is diminished, they get great results!”
~ John Bagnulo

stuffed acorn squash-newsltrStuffed Acorn Squash with Quinoa and Vegetables

<< Here I served the squash with lightly sautéed pea shoots and green onions.

2 acorn squash
½ cup apple cider
1 cup quinoa
2 cups vegetable broth or water
1 cup minced onion
1/4 cup candied or roasted squash seeds
2 tbsp olive oil
sea salt and fresh ground pepper, and cinnamon (or raz el hanout!) to taste
1 cup diced vegetables roasted (this is a perfect way to use leftovers – I love sweet potatoes for this.)

Preheat oven to 350 degrees.
Sauté onions in 2 tbsp olive oil and sprinkle with a dash of cinnamon.

Slice acorn squash in half and remove the seeds.  Roast the seeds as directed below.  Pour the cider on a baking pan that will hold the squash. This will cause steam to keep the squash moist.  Place the squash cut-side down.  Bake for 20-25 minutes or until soft.

Simmer quinoa covered in vegetable broth or water for 15 minutes, or until quinoa is cooked and liquid is absorbed.  Add onion during the final 5 minutes of cooking time.

Remove quinoa from heat and mix in diced vegetables.  Sprinkle generously with sea salt and fresh ground pepper, to taste.

Divide the quinoa stuffing amongst the four squash halves, gently spooning in.  You can serve this hot or store for 1-2 days and reheat in 350 degree oven for 20 minutes.

Roasting the Seeds
2 cups seeds with most of the pulp removed
3 tablespoons maple syrup
1 teaspoons sea salt
1 teaspoon very finely chopped rosemary

Preheat oven to 300 degrees. Pour maple syrup over seeds and sprinkle salt and rosemary and toss well.
Roast for about 45 minutes until lightly browned and crispy.

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