Stuffed Acorn Squash

Our garden gave us some beautiful acorn squash this year.  I decided that is was the year that I would do more than bake it with butter and brown sugar.  Below is a recipe for acorn squash that I came up with after reading over several recipes for squash

Stuffed Acorn Squash

3 squash

1 cup quinoa

2 cups vegetable broth

1 tbsp olive oil

1 onion

1/3 cup dried cherries

1/3 cup pumpkin seeds

4 oz goat cheese

1/2 cup parmesan cheese

salt and pepper to taste

Boil 1 cup of quinoa in 2 cups broth.  Cover and simmer 20 minutes.  While quinoa is cooking, bake squash halves in oven for 30-40 minutes or until soft.  When quinoa is done, set aside.  Chop onion.  Heat olive oil and saute onion 5-7 minutes.  Add cooked onion, cherries, pumpkin seeds, goat cheese, parmesan cheese, salt and pepper to quinoa and stir.  Scoop into squash halves, sprinkle additional parmesan on top and bake another 10 minutes.  I served this with a salad and zucchini bread that I found in my freezer.  Enjoy!





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