Makes 3-6 servings
Ingredients:
- 3 acorn squash
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 large Apple
- 1 celery stalk
- 1/2 cup raisins
- 8 oz mushrooms diced
- 1 onion diced
- 3 cloves of garlic
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp cinnamon
Instructions:
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Preheat oven to 425 degrees F
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Cut a thin slice off the bottom of each squash to 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 pumpkin carving then toss out.
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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:
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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.
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In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
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Add the mushrooms, raisins, garlic, sage, thyme and cinnamon. Sauté about 7-9 minutes, or until mushrooms are tender.
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Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
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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!
Countryside cooks 
This looks really good, a nice use of quinoa.
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Thanks! I hope you enjoy it.
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