This festive dish is jam packed with flavor and nutrients. Plus using the squash as the serving bowls cuts clean up time in half!
- 2 acorn squash (or small pumpkins)
- 2 Tbsp (15 mL) coconut oil
- 1/4 cup (60 mL) onion, diced
- sea salt and pepper to taste
- 2 cups (500 mL) cooked quinoa
- 1 1/2 cups (375 mL) chopped fresh spinach
- 1/4 cup (60 mL) chopped dried apricots, chopped
- 1/4 cup (60 mL) dried cranberries
- 1/3 cup (75 mL) chopped toasted pecans
- 1/2 cup (125 mL) pomegranate seeds
- 1/4 cup (60 mL) chopped flat-leaf parsley
- 1/2 tsp (2 mL) ground cinnamon
- 2 Tbsp (25 mL) extra virgin olive oil
- 1 Tbsp (15 mL) lemon juice
- 2 tsp (10 mL) maple syrup
Directions:
Preheat oven to 425°F (220°C). cut the squash in half , scoop out the seeds, then place the halves cut side down on a baking sheet greased with 1 Tbs coconut oil. Roast until soft, about 30 minutes.
Heat 1 Tbs coconut oil in a large skillet over medium heat. Add the onions and a pinch of salt and pepper and cook, stirring, until golden, about 15 minutes. Stir in cooked quinoa and add spinach. Remove from heat and cover, just until the spinach wilts, a minute or two.
Add remaining ingredients to the skillet and stir to blend.
Remove squash from the oven. Scoop out part of the flesh from two of the halves. chop, then stir into the quinoa stuffing. Spoon the stuffing into the remaining squash halves and serve.
