Sunday, October 5, 2014

Acorn Squash Boats

with Gluten Free Apple Pecan Stuffing

Happy fall!  This is one of my favorite seasonal dishes.  Guilt free and packed with plant-based protein in the form of quinoa stuffing.  So tasty!

Acorn Squash Boats

serves 4
gluten free, vegan

Cut 2 small acorn squash in half lengthwise. Remove seeds.  Cook halves in boiling salted water for 5 minutes.  Place squash cut side down in a shallow baking dish.  Bake at 350º for 30 minutes.  

For the stuffing: 

Gluten Free Apple Pecan Stuffing
serves 4-6
gluten free, kid friendly, vegan, easy

¾ cup quinoa, rinsed with cold water
¼ white rice  (I used basmati) *can substitute brown rice, but add 15-20 minutes to cook time
1 ¾ cup water
1/8 cup tamari (can sub soy sauce though not gluten free)
1 tsp olive oil
2 cloves garlic, minced
1 cup onion, chopped
⅓ cup pecans
1 apple, peeled, core removed, and chopped
¼ c raisins or dried cranberries
1 Tbsp fresh parsley
1/8 tsp dried sage
½ tsp dried parsley
¼ tsp thyme
¼ tsp celery seed (or 1-2 stalks of celery, chopped)

In a large pot, bring water, tamari, and olive oil to a boil.  Lower heat and stir in all other ingredients.  Cover and simmer on low, 40 minutes.  Make sure rice is tender and liquid is absorbed.

Turn squash cut side up.  Spoon in stuffing.  Bake at 350º about 20 minutes more.

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