This tasty healthy & slightly sweet recipe is a great way to enjoy acorn squash!
Ingredients
- 2 medium acorn squash
- 1 tbsp coconut oil
- 2 tsp pure maple syrup
- 1/4 tsp cinnamon
- 1 3/4 cup vegetable broth
- 1 cup quinoa, uncooked
- 1/4 cup dried currants
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp coriander
- 1/4 tsp sea salt
- 2 cups spinach, chopped
- 1/4 cup sliced almonds
- 2 tbsp fresh parsley, chopped
Instructions
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Preheat oven to 400F. Cut squash in half lengthwise. Scoop out and discard seeds with a spoon. Place cut side up on a parchment lined baking sheet.
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In a small bowl, whisk coconut oil, maple syrup and cinnamon. Brush over cut side of the squash and into the cavity. Roast squash for 1 hour, until it is carmelized and is tender. Check by inserting a fork into it.
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Make the filling in a medium pot. Bring broth and quinoa to a boil over medium high heat until it boils. Reduce heat and stir in cumin, curry, coriander and salt. Simmer for 12 to 15 minutes until quinoa is tender and liquid is absorbed. Remove from heat, stir in spinach and currants, and let stand until squash is ready. Stir almonds and parsley into the mixture. Stuff squash with the quinoa mixture until it is overflowing. Enjoy!
