Stuffed Acorn Squash

In honor of Vegan MoFo, the Vegan Month of Food, I resurrect …..

….JL’s Stuffed Acorn Squash

Serves 2

  • One acorn squash
  • 1/2 cup cooked quinoa
  • 1/4 cup red onion
  • 1 clove garlic
  • 5 -8 strands of saffron (or to taste)
  • olive oil
  • S+P to taste

Preheat oven to 350°F Slice the acorn squash in half and scoop out seeds.  Drizzle olive oil over both halves and salt and pepper to taste.  Place squash side down on a baking sheet with parchment paper.

Bake for 30 minutes. After baking scrape the cooked squash away from the skin and set aside.

In a skillet, heat 1T olive oil over medium-high heat. Add garlic, onion and saffron, stirring for 2 – 3 minutes.  Add cooked quinoa and squash and heat for 3 – 5 minutes.  Scoop into each squash skin half, salt and pepper to taste and bake for 10 minutes at 350°F.

Serve and enjoy.

Enjoy!
(Recipe originally posted on September 23, 2010)