Wednesday, March 17, 2010

Roasted Acorn Squash Stuffed with Quinoa and Spinach

Sometimes you just can't go wrong with a vegetarian meal.  It can be hard to make something filling enough for people who are used to having meat with their dinner.  But, I think this recipe does the trick.  It is packed with high protein quinoa and the squash is equally satisfying.  It is also really easy to make and makes a nice quick dinner for two. 

Adapted from "Squash Boats with Quinoa" recipe on
Serves 2
1 acorn squash
1 1/2 Tablespoons Agave nectar (or honey)
1 Tablespoon olive oil
Pinch of salt and pepper

3/4 Cup Quinoa
1 teaspoon ground cardamom
1 Shallot, minced
2-3 Tablespoons lemon juice
1 Tablespoon olive oil
1 Tablespoon Agave Nectar (or honey)
1/4 Cup chopped walnuts (or pine nuts)
1 1/2 to 2 Cups fresh spinach
Salt and ground pepper to taste

Preheat oven to 425 degrees.  Cut squash in half  and scoop out seeds.  Mix the olive oil and agave nectar and rub generously onto the flesh of the squash.  Roast cut side down for 20 minutes.  Then turn the squash cut side up and roast another 15-20 minutes or until soft. 

While squash is cooking, prepare quinoa.  Bring 1 1/2 cups water to a boil and add the quinoa.  Cover and simmer 10-12 minutes, or until water is absorbed.  Meanwhile, saute minced shallot in 1 Tablespoon olive oil until soft.  Add spinach and heat through just until it begins to wilt.  Set aside.  Once quinoa is done, transfer to a mixing bowl and let cool for five minutes or so.  Add the lemon juice, cardamom, a glug of olive oil, agave nectar, nuts, and a little salt to taste.  Stir well.  Then add the sauted shallot and spinach and stir.  

Remove the squash pieces from the oven and let them sit about 5 minutes to cool down.  Fill each cavern with desired amount of quinoa mix.  Sprinkle the top with salt and fresh ground pepper and serve.   

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