roasted squash with quinoa stuffing
|
| (rice & grains #5) |
| |
| 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 |
| |
| 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! |
| |
| |
| |
| -- |
| |
| (ID: 73598) Mirror: rec.food.recipes: Sat, Aug 13, 2005 |