Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash 4 medium acorn squashes (halved and seeds removed)Olive oilKosher or fine sea saltFreshly ground black pepper2 cloves garlic
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Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Fork
- Spatula
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 4 medium acorn squashes (halved and seeds removed)
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 cloves garlic (minced)
- 1 cup chopped mushrooms
- 1 cup fresh spinach (chopped)
- 2 cups cooked quinoa
- ½ cup dried cranberries or chopped dried apricots
- ½ cup toasted pecans or walnuts (chopped)
- ¼ cup San-J Tamari
- ¼ cup maple syrup (plus more for serving)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup chopped Italian parsley
- ¼ cup pomegranate seeds
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