Tuesday, November 15, 2011

Quinoa stuffed squash (Vegan!)




Hey peeps! I made the perfect Fall side dish ever last night--Quinoa Stuffed Squash! It was actually my main course, but Zak had it with a piece of fish. I would even say this dish could replace your Thanksgiving Stuffing!




If you've never had quinoa, then try this recipe without stuffing it into the squash, and I'll give you $100 bucks if you don't LOVE it.




Quinoa Stuffed Squash




serves 2




2 small Squash (I used the Dumpling kind from my trip to the Love Creek Orchard, but I would have preferred a sweeter squash)




1 small shallot, chopped




1/4 cup freshly toasted chopped pecans




1/4 tsp of Pumpkin Pie Spice




1 cup Quinoa




1/4 cup of Craisins (keep them away from your children or they'll disappear)




1/2 lemon (zest and a squeeze of the juice)




Olive Oil




S&P




(pictured electric socket is unnecessary!)





To save time, microwave the squash on the "baked potato" setting, however roasting them in the oven for 30 minutes would be tastier! Becareful that you don't over cook them, or they'll collapse.




Let them cool until you can handle them, and then cut off the top and scoop out the guts and seeds. (Also, Zak, buy Amanda a John Boos cutting board for Christmas):








Cook the quinoa according to package directions. I suggest substituting vegetable broth for the water for maximum flavor. Saute your copped shallot in some olive oil until translucent. Add pecans, Craisins, lemon zest, and pumpkin pie spice. Stir in the cooked quinoa and salt to taste. MIX. Try not to eat it all before stuffing the quinoa mixture into the squash. There is no need to bake it, but you could put it in the oven to keep it warm.







Take a picture of it PRIOR to eating half of the quinoa.

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