by ADMIN on JULY 12, 2011
If you haven’t tried acorn squash yet, THIS is the way to give it a test run! The sweet squash and raisins provide a lovely symmetry to the chickpeas, walnuts and feta. Talk about an amazing combination in your mouth!
Definitely set aside a winter night (or fall!) for this fabulous meal
Stuffed Acorn Squash
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2 to 4
Savory and sweet, this meal brings together walnuts, raisins, feta, and quinoa in a beautiful way - in an Acorn squash!
Ingredients
2 medium acorn squash, halved and deseeded
1 can (15 oz) low sodium chickpeas, drained and rinsed
1 cup spaghetti sauce
⅓ cup quinoa
½ cup water
⅓ cup raisins, plumped in warm water
⅓ cup roughly chopped walnuts
1 tsp cumin
Salt and pepper to taste (about ½ tsp each)
1 oz feta cheese
Instructions
Preheat oven to 350F
Place prepared acorn squash cut side down in a lightly greased microwave safe baking dish, cover with saran wrap, and cook on high for 12 minutes. If you do not want to use a microwave, simply bake acorn squash, cut-side up and covered with aluminum foil, and bake for about 35 minutes. Once squash is done, sprinkle with salt and pepper.
While squash is cooking, bring quinoa to a boil in water. Boil for 5 minutes then cover, remove from heat, and let sit for 10 minutes.
When quinoa has absorbed all the water, mix with the chickpeas, spaghetti sauce, raisins, walnuts, cumin, salt and pepper. Stuff into the acorn squash.
Bake for 5 minutes, then turn oven to broil and cook for another 5 minutes.
Remove from oven and sprinkle with feta cheese.
