Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.
Harvest Stuffed Acorn Squash
Vegan & Gluten-free
- 1 small acorn squash, halved and seeds removed
- 1 Tbsp olive oil
- Sea salt and freshly ground pepper
- 1/2 cup quinoa (I used red)
- 1/4 cup sliced or chopped apple
- 1/4 cup chopped fresh kale
- 2 Tbsp raisins or dried cranberries
- 1/4 cup slivered almonds
- Pinch red-pepper flakes
- drizzle of maple syrup (optional)
- Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
- Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
- In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.