I love cooking with winter squash and I’m so excited they’re back in season! Here’s one of my favorites I’d love to share with you:
Recipe: Roasted and stuffed vegetarian acorn squash
Cut the squash in half and scoop out the seeds. Cook the squash in the oven face down in an inch of water for approximately an hour at 375 degrees Fahrenheit.
Then cook the Quinoa in a saucepan. You can also do rice, but I prefer quinoa and all its health benefits.
In a separate pan cook the onion and garlic in oil. Add slivered almonds, pecans, cranberries, shredded carrots and freshly squeezed lemon juice (half a lemon).
When quinoa is cooked, add it to the veggies with some VT maple syrup. As a final touch, add chopped parsley or other fresh herbs as a garnish at the end.
Stuff the squash with the stuffing.
Serve & enjoy
If you have time in the morning, Sometimes I stuff the raw squash and put it in the crock pot for 6 hours on low (or until tender) then add fresh herbs as a garnish.