Acorn Stuffed Squash
Roasted, golden acorn squash stuffed with aromatic quinoa, cranberries and pumpkin seeds, finished with a fresh sprinkling of Intensely Arugula Microgreens.
Ingredients
Squash
- 1 Acorn Squash
- 1 tbsp Olive oil
- Salt & Pepper, to taste
Salad
- 1 cup GoodLeaf Intensely Arugula Microgreens
- 1 tbsp Olive oil
- Salt & Pepper, to taste
- Juice of 1/2 lemon
Filling
- 1/2 cup Quinoa (uncooked)
- 1 tbsp Olive oil
- Salt & Pepper, to taste
- 1/8 tsp Turmeric
- 1/4 cup Pumpkin seeds, roasted & unsalted
- 1/4 cup Dried Cranberries, unsweetened
- 1 Shallot, finely diced
- Zest & juice of 1 Orange
- 1/8 tsp Sweet Paprika
- 1 pinch Cinnamon
- 1 pinch Cumin
- 1 pinch Dried Ginger
- Salt & Pepper, to taste
Instructions
Preheat oven to 425°F.
Place squash on lined baking sheet, rub with olive oil on both sides and sprinkle with salt and pepper. Place cut side down and roast for 30-40 minutes, until soft to the touch. Set aside.
Meanwhile, in a medium pot, bring quinoa, drizzle of olive oil, turmeric, stock and salt to a boil, reduce heat immediately to low and allow to simmer with lid closed for 8-12 minutes, until water is fully absorbed.
Remove from heat and let sit 3 minutes, fluff with fork and allow to cool slightly, toss with remaining ingredients, add extra olive oil if desired, stuff into center of squash (where seeds were removed).
For Salad: Toss Intensely Arugula Microgreens with remaining ingredients and top squash. Serve immediately.
Enjoy!
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