I’m completely in love with Fall flavours right now. Combinations of ginger, apple, cinnamon, pumpkin, squash and other warming foods have been filling my home with wonderful aromas. This is the third time I’ve cooked squash in the last two weeks, before that I don’t think I’ve used squash in a year, but it’s just so perfect for October. Last week, I roasted slices of acorn squash with lime, chili and sea salt. It was perfect.
Squash are inexpensive, versatile and packed with nutrition. The mighty squash contains nutrients such as potassium, magnesium, fibre, beta carotene and vitamin C. My favourite way to enjoy them is simply baked in the oven with a little olive oil and sea salt, pureed into a soup or stuffed with goodies like quinoa, pecans and sweet, little raisins.
Now as much as I love this beautiful season that is Fall, I‘m completely blaming my lack of posts on the lack of daylight hours. You’ll have to bear with me as I try to figure out how to photograph food in low light. During the Summer months, I could make dinner, photograph it for the blog and still head down to the beach to enjoy the sunset. The shorter days have made daytime photography a little trickier though. It’s dark when I leave and dark when I get home. I’d love to say I’d get everything done on the weekend, but you know how that usually works out!
We have been incredibly lucky this month in Vancouver, it’s been sunny and dry, and if you happen to live in this city, you know that’s a rarity. I know sooner or later the grey, rainy days we know so well will return and keep us company well into the new year. It’s okay with me though, I love this wonderful city and all the crazy weather that comes along with it.
This is actually a very simple meal to make, it takes a while to cook, but it’s easy. Simply chop the squash in two, pop it in the over and make your stuffing while it bakes. The stuffing is a little sweet, a little savoury, a little spicy and just perfect.
This is a very filling meal, packed with loads of nutrition. Healthy carbohydrates, protein and essential fatty acids are all in there, along with a bunch of vitamins and minerals sure to make your body happy. Enjoy this dish on a chilly Fall afternoon and it will keep you going until dinnertime and them some.Print
Quinoa Stuffed Acorn Squash
Sweet, spicy, warming, nutritious and absolutely perfect for Fall.
- 2 acorn squash, cut in two, seeds removed
- 1 tbsp coconut oil
- 1 white onion
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1 tsp ginger
- 1/2 tsp chili powder
- 1 1/4 cup celery, diced (approximately 4 stalks)
- 1 red pepper, diced
- 1/2 cup raisins
- 1/2 cup pecans
- 1 tbsp maple syrup
- a few pecans for topping
- Pre-heat the oven to 400 degrees.
- Cut the acorn squash in two, scoop out the seeds, rub the flesh with some coconut oil and sprinkle with sea salt. Place in the oven on a pan, flesh side down.
- Bake for 40 minutes or until flesh and skin are tender and easily pierced with a fork.
- Cook the quinoa according to instructions.
- While it’s cooking, sauté the onion and garlic in the coconut oil for about 5 minutes.
- Add all the spices and continue cooking, while stirring for a few more minutes.
- Add the celery and red pepper, cook 5-10 minutes.
- Once the quinoa is cooked, add it into the pan with the celery and onion.
- Add the raisins, nuts and maple syrup and cook for 2 more minutes, stirring.
- Scoop quinoa mixture into squash bowls.
- Serves 4.