STUFFED ORGANIC ACORN SQUASH W/ QUINOA | Integrator 2
PREP TIME: 20 MINUTES
YIELD: SERVES 4
Acorn squash is a delicious potassium rich option and paired with quinoa makes a productive carb and high protein meatless, main course option. Just 1 cup of mashed acorn squash offer nearly 20% your DV of Potassium. Quinoa provides not only protein and fiber but over 30% of your DV of Magnesium. Enjoy!
- 2 Organic Acorn Squashes – Cut in Half with Seeds Removed
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1/2 Cup Dry Sprouted TruRoots
- Brand Quinoa (Cooked in medium Sauce Pan with 1 Cup of Organic Vegetable Stock or Bone Broth and add 2 tbsp of Coconut Oil)
- 2 Tbsp Extra Virgin Olive Oil
- 1 Medium Sweet Onion (Chopped)
- 2 Organic Celery Stalks sliced and coarsely chopped
- 1 Carrot (Shredded Fine)
- 2 Organic Granny Smith Apple – cored & coarsely chopped
- 1/2 Cup Fresh Chopped Cranberries
- 2 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Sage
- 1 Tbsp Chopped Fresh Rosemary
- Sea Salt & Pepper to Taste
- 3-4 Tbsp melted Grass-fed
- Butter or Coconut Oil
- Optional Add in ~1 Cup Gluten Free Toasted
- Corn Bread - cut into chunks
For the Squash:
- Preheat Oven to 400 degrees. Place on Pan or Baking Pan - slice a little off the bottom if you need to so they lay flat. Add a little water to the pan to keep them from Scorching or Sticking to the pan
- 2. Brush Squash with Coconut oil and season with Salt & Pepper – roast until fork tender. Remove and brush with maple syrup and set aside.
- Reduce Oven to 350 degrees
For the Stuffing:
- Heat Olive Oil in large deep skillet. Sauté onion, carrot, apple, chopped cranberries and celery for 5 mins until tender – Stir in the herbs, salt & pepper continue cooking for a few minutes until flavors mix
- In large bowl mix the cooked Quinoa an (optional Cornbread) with the veggie and herb mixture.
- Scoop mixture into the center of each Acorn Squash Half , drizzle with melted grass-fed butter (or coconut oil) and bake for 20 minutes until toasty brown – You can also bake the stuffing as a side item in a casserole dish.