Fall is here and so are fall vegetables. We have been getting some kind of squash in our Bountiful Baskets lately. Last week, I asked for acorn squash recipes. Jennie submitted a link to a moroccan-style stuffed acorn squash recipe. I thought it sounded good, so I went to pick the ingredients up at the store. They happened to be out of ground turkey breast, so I decided to make this a vegetarian dish. I ended up changing the recipe around quite a bit, and the end result was delicious! Seriously, one of the best meals I have cooked in a long time. Sweet and savory, soft and crunchy. You really have to try this!
Stuffed Acorn Squash
-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
-1/2 C. bulgur
-1/2 C. red quinoa
-2 C. low-sodium vegetable broth
-1/4 t. cinnamon
-1/4 t. ground nutmeg
-pinch sea salt
-2 T. sliced almonds, roughly chopped
-3 T. cilantro, minced
1. Preheat oven to 400 degrees. Place squash halves in a 9×13 baking dish, cut side down. Bake for 35 minutes.
2. 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.
3. When the acorn squash is finished baking, scoop out the most of the flesh, leaving enough on the sides to keep the shell intact.
4. When bulgur/quinoa mixture is finished cooking, fluff with a fork. Add the squash flesh, cinnamon, nutmeg, salt, almonds and cilantro to the pot and stir until combined.
5. Add the filling back into the acorn squash and bake for 15 minutes. Enjoy!