Veg Out Balsamic Glazed Stuffed Acorn Squash.
This dish is an interesting, delicious 'take' on squash and is sure to warm your heart. Perfect as a 'meatless' main course or a side dish. The richness of the balsamic glaze adds a delicious, depth...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gourmetsafari.com.
Ingredients
- 2 small-medium acorn squashes
- 1 ½ tablespoons coconut oil, divided
- Himalayan sea salt and freshly ground black pepper, to taste
- ½ tablespoon dried rosemary (or 1 tbsp fresh minced from 1 sprig)
- ½ cup quinoa, rinsed
- 1 cup vegetable stock
- 1 small onion, diced
- 2 carrots, diced
- ½ tablespoon dried thyme
- 1 clove of garlic, minced
- 2 cups baby spinach, coarsely chopped
- ½ cup dried currants (or more if you love currants as I do)
- 4 tablespoons balsamic glaze* (make in advance)
- 4 tablespoons almonds, coarsely chopped
- 2 tablespoons cilantro, coarsely chopped (or mint if you’re not a cilantro fan)
- A splash of love
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