Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

3 acorn squash, halved and seeds removed

1 1/4 teaspoon kosher salt, divided

freshly ground black pepper to taste

1 cup uncooked quinoa

1 medium carrot, scraped, quartered lengthwise and sliced

1 small onion, 1/4-inch diced

1 small red bell pepper, 1/4-inch diced

2 cloves garlic, pressed or minced

1 small zucchini, quartered lengthwise and sliced

1 15-oz can petite-diced tomatoes, undrained

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried sage

1/2 teaspoon fennel seed

2-3 tsp Worcestershire sauce

1. Heat your oven to 425. Line a baking sheet with aluminum foil. Brush the acorn squash halves with olive oil and season with 1/2 teaspoon salt and black pepper to taste. Roast for 40-45 minutes, or until the squash flesh is tender and lightly browned on the top edges.

2. Put the quinoa in a fine mesh strainer and rinse with water. In a medium sauce pan, bring 1 1/4 cup water and 1/4 teaspoon salt to a boil. Add the rinsed quinoa, return to a boil, cover, reduce the heat to maintain a simmer, and cook for 12 minutes, or until the water is absorbed and the quinoa is tender. Let rest, covered, for 5 minutes before fluffing gently with a fork.

3. While the squash is roasting and the quinoa is cooking and resting: Heat a 12-inch, non-stick pan over medium heat.  Add the carrot, onion, bell pepper, and garlic, and cook, stirring often, for 5 minutes. Add the zucchini, tomatoes, oregano, and basil. Bring it all to a boil over medium-high heat, cover, reduce the heat to maintain a simmer, and cook for 8-10 minutes, or until the veggies are tender. Remove from the heat.

4. Add the cooked quinoa to the pan and stir until well combined. Adjust seasoning with salt and pepper, if necessary. Spoon 1 cup quinoa mixture into each roasted squash half (my squashes were a little small so I couldn't quite get a cup into each half; I just spooned the extra onto the plates). Return the stuffed squash to the oven for 5 minutes to heat through.

Makes 6 servings.

Original recipe includes sausage, but Tiffiny is a friend of mine and helped tweak it!  See her recipes at The Bake-off Flunkie.