Recipe Redo: Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: -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)

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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.

Stuffed Acorn Squash

A moroccan-style stuffed squash recipe, gluten-free and vegetarian.

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Prep Time 45

Cook Time 15

Total Time 1

Course Main Dish, Vegetarian

Servings 2

Ingredients

-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

Instructions

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.