We had friends over for a game night last night and since Thanksgiving is in a few days I’ve been thinking about some recipes I’d like to create for the occasion. I decided to try them out for my friends first. And the Stuffed Acorn Squash with Quinoa was delicious and such a big hit with everyone…I’ll definitely be recreating it in a couple of days for our Thanksgiving feast. I made this as an appetizer and served it with pita chips. However, this would make a fantastic vegetarian dish that could be offered as single servings.
Stuffed Acorn Squash:
Ingredients for 1 stuffed Acorn (Make more if you choose to serve as an entree):
1 medium Acorn Squash
1/2 Cup Quinoa
1 Cup Chicken Broth
The Seeds of 1/2 a Pomegranate
1/4 cup Chopped Flat Leaf Parsley
1/4 Cup Chopped Toasted Pistachios
Strawberry Balsamic (we had this from an Olive Oil wine tour we did. (If you can’t find it…drizzle any balsamic or even a red wine vinegar would be good).
1 tablspoon Lemon juice (optional)
Zest of one lemon (optional)
1/2 tsp Salt
1/2 tsp Pepper
***Lemon is optional and I actually didn’t put in my recipe but I think I will on Thanksgiving**
Preheat Oven to 375
Slice the bottom of the Acorn Squash slightly so it will stand up. Remove lid and take out all of the pulp and seeds. Roast in the oven until tender about 20 minutes.
Place Quinoa and chicken broth in sauce pan and bring to a boil. Reduce and simmer until all liquid is absorbed. (about 15 minutes)
Meanwhile toast Pistachios in a dry skillet for about 3 or 4 minutes, tossing often.
Chop Pistachios. Remove seeds from Pomegranate (this is not fun or easy and can be messy so watch out for your clothes)
Mix Pistachios, Pomegranate, Chopped Parsley, Cooked and Cooled Quinoa, Lemon (if using), salt and pepper, drizzle lightly 1/2 Tbsp of Olive Oil and 1/2 Tbsp to 1 tbsp Strawberry Balsamic. Spoon mixture into Cooked Acorn.