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Stuffed Squash with Fruit and Vegetable Quinoa Pilaf

Stuffed Squash with Fruit and Vegetable Quinoa Pilaf

A recipe for Detox – Pump up you servings of fruits, vegetables and grains…naturally. Stuff Acorn Squash or Blue Hubbard Squash with a wonderful and healthy quinoa pilaf loaded with texture & color.

Cooking For Health - Squash Stuffed with a Quinoa Pilaf
Cooking For Health – Squash Stuffed with a Quinoa Pilaf
To serve, add the warmed pilaf, piled up, to the squash halves. Cut a wedge and enjoy!
Add a drizzle of my lemony tahini dressing and some sesame seeds for a extra boost of flavor, it’s optional but wonderful.

Stuffed Squash with Fruit and Vegetable Quinoa Pilaf


1 ½ pounds squash, acorn or blue hubbard

½ cup multi colored quinoa, rinsed well

1 cup filtered water

⅛ teaspoon tumeric

3 teaspoons extra virgin olive oil, divided

1 cup baby portobello mushrooms, cleaned and sliced

½ cup shallots, peeled and chopped, or onions

1 tablespoon garlic, peeled & minced

¾ cup red apple, seeded and chopped, ¾” dice

1 cup dinosaur kale, heavy ribs removed, sliced thinly (about ½ bunch)

¼ teaspoon sea salt

⅛ teaspoon fresh cracked black pepper

½ of a lemon – rind, finely grated

¼ cup fresh cranberries, see recipe – roasted*, or dried unsweetened cranberries

2 tablespoons fresh parsley, cleaned, minced

1 tablespoon fresh basil, cleaned, sliced thinly



Preheat the oven to 400 degrees. Brush a little neutral oil on the bottom of a baking pan. Cut the squash in half and place it cut side down in a pan to fit, cover with heavy foil and cook until softened, about 45 minutes. Add 1/2 cup of water if you like to create steam.


Roast Cranberries* (or use unsweetened dried cranberries.)


Meanwhile make the quick quinoa:
Cook the quinoa in 1 cup of filtered, boiling water and turmeric. Cover and reduce to a simmer until the water is absorbed. Remove from heat and fluff with a fork.


Pilaf Sauté:
In a large skillet, add 2 t. of olive oil, raise heat to medium-high. Add the mushrooms and shallots and cook, stirring until lightly golden, about 3 minutes.
Add the garlic and apple and cook for 2 minutes to soften. Add the reserved 1 t. olive oil, thinly sliced kale, and sauté for just 2 minutes until softened.
Add salt, pepper, lemon rind, the reserved cooked quinoa and cranberries. Stir up to incorporate all the flavors. Ready!


Quick Roasted Cranberries:
Preheat oven to 400 degrees. Rinse and dry 1/4 cup of fresh cranberries.
Cut a piece of parchment paper to line a small baking dish. Add 1 t. neutral oil, the cranberries and 2 t. natural cane sugar.
Simply roast in the oven until the cranberries pop (will open up slightly) – for 5 minutes, or until done.


To Serve:
Add the warmed pilaf into the warmed cavities of the squash, piling high. Cut into large wedges. Any extra pilaf can be eaten another time (great cold too!)


Top with a drizzle of lemony- lemony tahini dressing (see recipe) and some toasted sesame seeds if desired.

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

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