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.
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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