Fruity stuffed Acorn Squash

Looking for something to do with all those beautiful acorn squash you got from your CSA this fall? They are fresher than anything you will get from your supermarket, so they will keep in a cool dry place for several weeks. But when you are ready to use them, try this aromatic recipe. Red quinoa can be a bit more difficult to find than white, but the two can be used interchangeably. Each half of the stuffed squash is enough for one adult depending on the size of your squash (and your adult!).

1/2 c white quinoa, rinsed

1/2 c red quinoa, rinsed

1 c orange juice

2 c apple juice or cider

1 t cinnamon

1/2 t allspice berries, crushed to a coarse powder

1/4 t nutmeg, freshly grated

1 1/2 t salt
1/2 t pepper
5 T butter, divided
1 med onion, diced
1 carrot, sliced
1 celery rib, sliced
1/2 c dried goji berries (try dried cranberries or cherries if you can’t find goji berries)
1/2 apple, chopped
2 T maple syrup
1/2 c toasted sliced almonds
1/4 c parsley
2 acorn squash

Combine the quinoa, orange juice, apple juice, and seasonings. Simmer, uncovered, for 15 minutes.

Meanwhile, saute the onions, carrots, and celery in 3 T of butter for about 12 minutes over medium heat. Add the sauteed vegetables to the quinoa. Stir well. Add the dried goji berries, apple, and maple syrup.

Simmer the mixture until the quinoa is fully cooked and holds together like sticky rice.

Remove from heat and stir in the sliced almonds and the parsley.

Prepare each squash by carefully cutting each one in half lengthwise and removing the seeds and membrane.

Set the squash cut-side up in a baking dish and brush with 2 T melted butter. Mound each half with quinoa mix and place in a baking dish. Cover the squash with an aluminum foil tent and bake in a 400 degree oven for 45 min or until the squash tests done with a fork.