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.
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.
Ingredients
Instructions
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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