Stuffed Acorn Squash with Quinoa, Cranberries and Swiss Chard recipe | PCC Community Markets

Stuffed Acorn Squash with Quinoa, Cranberries and Swiss Chard recipe | PCC Community Markets

www.pccmarkets.com

Lots of normally veggie-adverse people gravitate to this dish. It could be because it’s colorful or comes in its own organic bowl, but I believe the hearty taste elicits a comfort food response....

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Cooking tools:

  • Pastry brush
  • Fine-mesh sieve
  • Saute pan
  • Saucepan
  • Baking sheet
  • Parchment paper
  • Aluminum foil
  • Oven
  • Stove
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon
  • Fork
  • Measuring spoon

Ingredients

  • 4 acorn squash
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Pinch of red pepper flakes
  • 1 cup quinoa
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon finely diced shallot
  • 3 tablespoons finely diced fennel
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 cups Magic Mineral Broth or water
  • 1/2 teaspoon sea salt, divided
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries or raisins
  • 6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
  • Freshly squeezed lemon juice

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