Cut athin slice off the bottom of each squashto create a flat edge, so the squash can stand up(don’t cut too much or it will leave a hole). Now cut each squash horizontally in half. Scoop out the membranes and seeds just like you would when pumpkincarving then toss out.
Place the squash on a lined baking sheet, cut-side up. Brush the inside with olive oil and roast the squash for about 35-45 minutes, or until tender (test with a fork).
While the squash is baking:
Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20.
In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
Add the mushrooms, raisins, garlic, sage, thyme and cinnamon. Sauté about 7-9 minutes, or until mushrooms are tender.
Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
When the squash is ready, fill with the stuffing mixture.Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.
My notes on this recipe:
This is such a perfect fall dinner. The flavor is amazing. The acorn squash is such a delight when stuffed with goodies. You could easily add sausage or your favorite fall ingredients- really so much you can do with this! Enjoy!