image + recipe courtesy of a couple cooks
Stuffed Acorn Squash with Quinoa and Herbs
Makes: 4 servings
- 2 large acorn squash (about 2½ pounds each) or 4 small acorn squash
- 1½ cups quinoa (white, red, or mixed)
- 1 pound leeks (we used 2 medium leeks, about ½ pound each)
- ¼ cup fresh sage
- ¼ cup fresh thyme
- 3½ tablespoons olive oil (divided)
- ½ cup walnuts
- Kosher salt
- Fresh ground pepper
What To Do
- Roast the squash: Preheat the oven to 425°F. Cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or ¼ tablespoon over each if you use 4 smaller squash) and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes; test with a fork after 20 minutes; if the fork doesn’t go all the way through, cook a bit longer.)
- Make the quinoa: Cook the quinoa following the instructions found at Master Recipe: Perfect Quinoa, using 1½ cups quinoa and 2¼ cups water. While the quinoa cooks, complete Step 2 and 3.
- Prepare the fresh ingredients: Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). There will be dirt in between each layer of the leeks, so when you’ve finished chopping them, rinse them thoroughly in a colander. Remove the leaves of the thyme, and chop the sage leaves. If not already chopped, roughly chop the walnuts (we usually place them in a bag or towel and hit them with the back of a spoon).
- In a skillet, heat 1½ tablespoons olive oil. Add the leeks, and saute about 4 minutes, just before they begin to brown. While you saute the leeks, toast the walnuts – place them in a small skillet and toast over low heat, until slightly browned. (Make sure to watch so they don’t burn!)
- When the quinoa is done, stir in the sauteed leeks. Then add the fresh sage, thyme, ½ teaspoon kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, as well as a drizzle of olive oil if desired.
- When the squash are done, spoon quinoa generously into each half. Top with walnuts and serve immediately.
Also, here are a few informative websites on veg living:
Yay for our health, the environment, and the animals!