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)
