I’ve decided to go back through some of my earliest recipes and adapt them to my new gluten-free lifestyle. Some of them are easier to tweak than others, like this stuffed acorn squash. My original post was featured on Mint.com’s “7 Vegetarian Meals for $10 or Less” and showcased one of my first stabs at food photography. The recipe didn’t have to be adapted much to make it gluten-free, a simple swap of grains. The photo however, that took a little more thought.
I hope you’ll give it a try, this is one of my favorite recipes. Perfect for a Meatless Monday, or any day.
- -1 medium acorn squash, cut in half, seeds scooped out
- -1 T. olive oil
- -1/2 medium yellow onion, peeled and chopped
- -3 garlic cloves, minced
- -1 C. quinoa (I use tri-colored fair trade quinoa)
- -2 C. low-sodium vegetable broth (or mushroom broth)
- -1/4 t. cinnamon
- -1/4 t. ground nutmeg
- -pinch sea salt
- -2 T. sliced almonds, roughly chopped
- -3 T. cilantro, minced
- Preheat oven to 400 degrees. Place squash halves in a 9×13 baking dish, cut side down. Bake for 35 minutes.
- Meanwhile, prepare the filling. Heat a large pot with the olive oil over medium-high heat. Add chopped onion and cook until translucent (about 3 minutes). Add garlic, cook for one minute then add the bulgur and red quinoa. Stir until combined. Pour in your vegetable broth and bring to a boil. Place lid on pot and reduce heat to simmer for about 15 minutes.
- When the acorn squash is finished baking, scoop out the most of the flesh, leaving enough on the sides to keep the shell intact.
- When quinoa is finished cooking, fluff with a fork. Add the squash flesh, cinnamon, nutmeg, salt, almonds and cilantro to the pot and stir until combined.
- Add the filling back into the acorn squash and bake for 15 minutes. Enjoy!
- Note: to make this dish more FODMAP-friendly, omit garlic and onion.