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Saturday, October 18, 2014

Fall Harvest Baked Acorn Squash

Tonight's dinner is a nice light vegetarian meal highlighting the flavors of fall:  an acorn squash baked with maple syrup and cinnamon, then stuffed with a quinoa-apple-walnut stuffing.  I made this recipe on a gray fall day and it seemed to fit right in with the fall weather.  This recipe is for 2, but could easily be doubled or even tripled.

1 acorn squash
1 T. maple syrup
1 t. cinnamon
1 T. butter
Cut the squash in half.  Scoop out all the seeds and stringy parts.  Place in baking dish.
Place 1/2 T. butter in each half followed by 1/2 T. maple syrup in each.  Sprinkle with the cinnamon.
Bake at 400 degrees for 40 minutes. 
3/4 c. quinoa
1 1/2 c. water
1/2 t. salt
Put the quinoa, water and salt in a saucepan and bring to a boil.  Cover and simmer on low for 15 minutes.  Stir in:
1/2 diced apple
1 c. chopped walnuts
1 t. cinnamon
Spoon the stuffing into the baked squash and serve.

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