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Quinoa-Stuffed Acorn Squash
by Jes Mostek
serves: 4
  If you’ve never eaten, cooked, or even heard of Quinoa, I’d love to help you get more acquainted! Quinoa is one of the true “super foods,” as it contains all 9 of the Essential Amino Acids, so it’s a great way to boost your protein intake. It also contains loads of fiber, iron and magnesium. Quinoa cooks very fast and has a nutty flavor similar to rice or couscous, but it is really the seed of a leafy plant related to spinach and Swiss chard.
Ingredients:
  2   acorn squashe(s)
  2 T.   olive oil
  1/2 c.   onion, finely chopped
  1 clove   garlic (or ½ tsp. garlic powder per clove)
  1   red bell pepper, diced
  3 c.   chicken or vegetable stock
  1 tsp.   balsamic vinegar
  1/2 c.   dried currants (like mini raisins)
  1/2 c.   dried apricots, finely chopped
  1 tsp.   turmeric
  1/2 tsp.   cumin
  1/2 tsp.   salt (optional)
  1/4 tsp.   pepper
  1 1/2 c.   quinoa
  1 (15 oz.) can   garbanzo beans (chick peas), drained
  4 T.   maple syrup
Directions:
  Preheat oven to 350°F.

Cut each squash in half and remove seeds. Fill a baking dish 1” deep with water. Lay squash halves, cut-side-up in water and place in oven. Bake squash for about 1 hr. @ 350°F (until flesh of squash is tender when pierced with fork).

Meanwhile, place a large skillet over medium flame, and heat oil until you see “ripples.” Sauté onion and garlic in oil, stirring constantly, until soft (about 3 minutes).

Add chicken or vegetable stock, balsamic vinegar, red bell pepper, spices, and quinoa to pan. Increase flame to high until mixture reaches a boil. Add garbanzo beans and stir just to combine. Reduce heat, cover, and simmer until water is absorbed (about 20 minutes).

When the squash is done, fill the cavity of each squash "bowl" with the quinoa stuffing and drizzle 1 T. maple syrup over each stuffed squash.