Recipe:

Acorn Squash with Cranberry Apple Quinoa

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Serves 4

This recipe combines favorite fall vegetables with one of our favorite gluten-free grains. Use both white and red quinoa for a rich autumnal color.

Ingredients

1/2 cup white quinoa, rinsed
1/2 cup red quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 acorn squash
5 tablespoons butter, divided
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1/2 cup dried cranberries
1/2 cup dried apples, diced
2 tablespoons maple syrup
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley

Method

Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes. Add orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes.

Meanwhile, preheat oven to 350°F. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 inch of water. Bake 40 minutes. While squash bakes, melt 3 tablespoons of butter and sauté onion, carrot, and celery over medium heat for 8 to 10 minutes. Add sautéed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup.

Simmer the aromatic mixture for 10 more minutes, at which point the quinoa should be fully cooked and hold together like sticky rice. Remove from heat and stir in sliced almonds and parsley.

Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.

Nutrition

Per serving (570g-wt.): 650 calories (210 from fat), 23g total fat, 10g saturated fat, 12g protein, 105g total carbohydrate (11g dietary fiber, 47g sugar), 40mg cholesterol, 370mg sodium

Tags: American, Wheat Free, Vegetarian, Gluten Free

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