| Acorn Squash Stuffed with Quinoa and Fruit
Serves: 8
Ingredients:
4 acorn squash, medium
2 c quinoa, rinsed and drained
2 c Mott's® apples, chopped
1/2 c apricots, dried, chopped
2 T honey
1/2 t mace, ground
1/4 t cardamom, ground
4 c vegetable stock, low sodium
2 T margarine
1 c pears, chopped
2 T walnuts, chopped
1 t cinnamon, ground
1/4 t allspice, ground
Preparation:
Preheat the oven to 350. Coat a large baking dish or roasting pan with
no-stick spray. Cut the squash in half lengthwise; scoop out and discard
seeds. Place the halves, cut side down, in the prepared dish. Bake for
30 minutes. Meanwhile, in a 2 quart saucepan over medium-high heat, bring
the stock to a boil. Add the quinoa; stir and reduce the heat to low.
Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed.
Remove from the heat and let stand for 5 minutes. Fluff with a fork. In
a large no-stick frying pan, melt the margarine. Add the apples, pears,
apricots and walnuts; cook, stirring frequently, for 5 minutes. Stir in
the honey, cinnamon, mace, allspice and cardamom; cook for 2 minutes.
Transfer to a large bowl. Add the quinoa and mix well. Turn the squash
cut side up. Divide the quinoa mixture among them. (If there is any extra
filling, place it in a small casserole dish.) Bake for 15 minutes, or
until the squash are tender.
(T) = Tablespoon (t) = Teaspoon (c) = Cup
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