Here is the recipe for the squash I’m making for Thanksgiving.
Quinoa and Zucchini Stuffed Acorn Squash
(This recipe is adapted from The Healthy Kitchen by Dr. Andrew Weil and Rosey Daley)
½ cup quinoa
2 Tablespoons olive oil
1 cup vegetarian chicken stock
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons Italian seasoning
1 medium red onion, chopped
2 garlic cloves, minced
1 medium peeled and grated zucchini
1 Tablespoon chopped fresh basil
1 teaspoon ground curry
1 teaspoon paprika
2 Tablespoons freshly squeezed lemon juice
2-3 acorn squashes
1/4 cup breadcrumbs
1/4 cup finely shredded mozzarella
Preheat oven to 350 degrees.
Acorn squash: Puncture the surface of the squash 4 times with a knife, making sure that the stabs are spaced apart. Cut the squash lengthwise and scoop out the seeds with a big spoon and discard them. Lay the squash, cavity-side-down, in a baking pan. Add water to the baking pan and bake for 30-40 minutes, until the squash is easily punctured with a fork. Remove from the oven and allow the squash to cool in the pan. Leave the liquid from the squash in the pan, turn the cooled squash over, cavity side up.
Quinoa and zucchini stuffing: In a small saucepan, toss the quinoa in 1 T of olive oil, stir, pour in the stock, salt, black pepper, and Italian seasoning. Bring to a boil. Cover and simmer over low heat for 20 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat. Pour 1 T olive oil into a nonstick pan and saute the onions until soft and translucent. Add the garlic and saute for 1-2 minutes, until fragrant. Add the zucchini, basil, curry, paprika, and lemon juice. Saute for another 3 minutes over medium heat. Scoop the quinoa into the saute pan and mix thoroughly until it is blended. Saute with the vegetables to create an aromatic stuffing. Remove from heat.
Scoop the stuffing into the acorn squash. Combine the breadcrumbs and cheese in a small bowl and then sprinkle on top of the squash. Cover with foil and bake for 15 minutes in the preheated oven.
