roasted squash with quinoa stuffing
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(rice & grains #5) |
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8 oz. | red quinoa, rinsed |
3/4 cup | dried cranberries |
1/2 cup | pepitos (pumpkin seeds) |
5 | ea acorn squash, approx. |
1 small | clove of garlic, minced |
1 Tbsp | thyme, fresh |
1/2 cup | onion, diced small |
1/4 cup | parsley, chopped fresh |
1 oz. | butter |
| to taste salt & pepper |
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prepare red quinoa as directed on package, then set aside to cool in a |
large bowl. saute onion, garlic and parsley in butter until onion is |
transparent, approx. 3 minutes. dry roast pumpkin seeds in a hot skillet, |
stirring constantly until seeds "pop". remove from pan and cool. add |
sauted onion mixture to quinoa. add dried cranberries and all other |
remaining ingredients, mix well. slice off enough of the bottom of the |
squash to provide a stable base for cooking. slice off the top of the |
squash and clean out the inside material (seeds, stringy material) leaving |
the edible pulp. fill the squash with quinoa stuffing and place top back |
on squash. place stuffed squash in a roasting pan with 3/4 of an inch of |
water in the bottom. roast at 375 for about 1 hour or until the squash is |
fully cooked. serve! |
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(ID: 73598) Mirror: rec.food.recipes: Sat, Aug 13, 2005 |