Acorn Squash with Cranberry Quinoa
December 14, 2011
- 1 acorn squash
- 2 Tbs honey
- 1 Tbs olive oil
- 1 tsp cinnamon
- ¼ tsp cayenne
- ½ cup quinoa, rinsed
- 1 cup vegetable broth
- 1 tsp cumin
- ¼ tsp coriander
- ¼ tsp cardamom
- 1/8 tsp cinnamon
- ¼ tsp salt
- ¼ tsp fresh cracked pepper
- 1 tablespoon honey
- ½ cup dried cranberries
- ½ cup finely chopped fresh parsley, rinsed and patted dry
- ½ cup toasted pecans (see note below)
- To roast squash: Preheat oven to 400F. Cut acorn squash in half. Using a spoon, remove seeds and stringy flesh.
- In small bowl, whisk honey, oil and spices and brush onto exposed sides of squash. Place (face down) on rimmed baking sheet and bake for 35-40 minutes or when flesh is soft and tender. Meanwhile while squash is roasting, prepare quinoa.
- In a medium saucepan, bring quinoa, broth, spices, salt and pepper to a boil then reduce heat to medium low, cover and simmer for 15 minutes.
- Once all liquid is absorbed, stir in honey, cranberries, parsley and pecans.
- Spoon carefully into roasted squash and serve immediately.
- To toast pecans: Preheat oven to 350F. In a single layer, spread pecans on rimmed baking sheet. Toast for 10 minutes or until fragrant.
Recipe Notes: A hearty dish with a heavy serving of Vitamins A and C, potassium and fiber. Quinoa is a complete protein, so there is no need to add any meat entrees to round out the meal. Quinoa may also be spooned over tender baby spinach. Add a festive vinaigrette to greens if needed.
Preparation Time: 55 minutes total.
Yields: 2 servings (Nutrition Facts is for one-half of acorn squash plus generous ¾ cup quinoa filling).