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


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